For the ricotta: Mash the ricotta with a fork and sift it through a medium-sized bowl.
400 g of fresh ricotta cheese
Half cup of sugar (90 g)
100 g of chocolate chips, semi-sweet
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
For the cream: In a small pan, combine all the ingredients and cook over medium heat, stirring constantly, until a thin cream forms (approximately 5 minutes).
Tire from the heat and reserve.
Line the bottom of a 26 cm square dish with one-third of the reserved ricotta mixture.
Reserve.
Soak the biscuits, one at a time, in the hot cream reserved and arrange them side by side on top of the ricotta mixture in the dish.
Continue alternating layers, ending with a layer of ricotta mixture. Sprinkle with chocolate chips.
Cover with plastic wrap and refrigerate until firm (approximately 4 hours).
Serves.
330 calories per serving
For the ricotta: Mash the ricotta with a fork and sift it through a medium-sized bowl.
400 g of fresh ricotta cheese
Half cup of sugar (90 g)
100 g of chocolate chips, semi-sweet
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
For the cream: In a small pan, combine all the ingredients and cook over medium heat, stirring constantly, until a thin cream forms (approximately 5 minutes).
Tire from the heat and reserve.
Line the bottom of a 26 cm square dish with one-third of the reserved ricotta mixture.
Reserve.
Soak the biscuits, one at a time, in the hot cream reserved and arrange them side by side on top of the ricotta mixture in the dish.
Continue alternating layers, ending with a layer of ricotta mixture. Sprinkle with chocolate chips.
Cover with plastic wrap and refrigerate until firm (approximately 4 hours).
Serves.
330 calories per serving
