1 cup of crushed ladyfingers
1/2 cup of melted butter or margarine
Filling
2 tablespoons of unflavored gelatin
3/4 cup of granulated sugar
4 large egg yolks
1 cup of whole milk
4 cups of ricotta cheese
1/3 cup of semisweet chocolate chips, chopped
1/4 cup of crystallized fruit, chopped
1/4 cup of almonds or hazelnuts, chopped
1/4 cup of orange liqueur
1 tablespoon of grated lime zest
1 teaspoon of vanilla extract
1 cup of crushed ladyfingers
1/2 cup of melted butter or margarine
Filling
2 tablespoons of unflavored gelatin
3/4 cup of granulated sugar
4 large egg yolks
1 cup of whole milk
4 cups of ricotta cheese
1/3 cup of semisweet chocolate chips, chopped
1/4 cup of crystallized fruit, chopped
1/4 cup of almonds or hazelnuts, chopped
1/4 cup of orange liqueur
1 tablespoon of grated lime zest
1 teaspoon of vanilla extract
Mix the ladyfingers with butter
Spread at the bottom of a 9-inch springform pan and press firmly
Chill in the refrigerator
Prepare the filling: In a medium saucepan, combine the gelatin and sugar
In a separate bowl, beat the egg yolks with milk
Add to the saucepan with the gelatin and stir well
Cook over low heat, stirring constantly, until the gelatin is completely dissolved (about 5 minutes)
Remove from heat
In a medium bowl, beat the ricotta cheese until smooth and creamy
Add to the filling mixture and stir well
Beat the egg whites in a separate bowl until stiff peaks form, then fold into the filling mixture
Pour into the prepared pan and chill in the refrigerator for at least 5 hours or overnight
To serve, loosen the edges with a knife and remove the sides
Place on a serving plate
Yield: 12 to 16 servings.
