Milk (for greasing)
4 egg whites (separated from yolks)
1 box of champagne-type biscuits (180g)
2 cups of ricotta cheese, well drained (400g)
50g of unsalted chocolate, melted
1 1/2 cups of sugar (270g)
2 tablespoons of your preferred gelatin
1/2 cup of juice (120ml)
1/2 cup of crystallized fruit, chopped (190g)
Milk (for greasing)
4 egg whites (separated from yolks)
1 box of champagne-type biscuits (180g)
2 cups of ricotta cheese, well drained (400g)
50g of unsalted chocolate, melted
1 1/2 cups of sugar (270g)
2 tablespoons of your preferred gelatin
1/2 cup of juice (120ml)
1/2 cup of crystallized fruit, chopped (190g)
Grease a 9x22.5cm English cake pan with milk and reserve
Milk the egg whites until stiff peaks form. Reserve
In a large bowl, combine crushed biscuits, half the ricotta cheese, melted chocolate, and half the sugar
Mix well to obtain a smooth batter
Add the beaten egg whites and mix gently
Pour into the prepared cake pan
In a separate bowl, mix together the gelatin and juice
Dip the remaining biscuits in this mixture and place them on top of the ricotta and chocolate cream
Milk the remaining sugar with the yolks until fluffy. Reserve
Mix with the remaining ricotta cheese and crystallized fruit
Spread over the biscuits and refrigerate or freeze for about 4 hours, or until firm
Remove from mold before serving
Approximately 629 calories per serving
