Melted butter (for greasing)
4 large egg whites, separated from yolks
1 package of champagne biscuits (180g)
2 cups ricotta cheese, sifted (400g)
50g unsalted chocolate, melted
1 1/2 cups sugar (270g)
2 tablespoons gelatin dessert of your preference
1/2 cup heavy cream (120ml)
1/2 cup candied fruit pieces (190g)
Melted butter (for greasing)
4 large egg whites, separated from yolks
1 package of champagne biscuits (180g)
2 cups ricotta cheese, sifted (400g)
50g unsalted chocolate, melted
1 1/2 cups sugar (270g)
2 tablespoons gelatin dessert of your preference
1/2 cup heavy cream (120ml)
1/2 cup candied fruit pieces (190g)
Grease a 9x22.5cm English muffin tin with butter and reserve
Beat the egg whites until stiff peaks form, then reserve
In a large bowl, combine 4 crushed biscuits, half the ricotta cheese, melted chocolate, and half the sugar
Mix well to achieve a homogeneous mixture
Add the beaten egg whites and mix delicately
Pour into the prepared muffin tin
Mix the gelatin with heavy cream in a separate bowl
Dip the remaining biscuits in this mixture and place on top of the ricotta cheese and chocolate layer
Beat the remaining sugar with yolks until fluffy, then mix with the remaining ricotta cheese and candied fruit pieces
Spread over the biscuits and refrigerate or freeze for about 4 hours or until firm
Unmold before serving
Calorie count per serving: 629.
