Ricotta Cream with Ladyfinger Biscuits

Ingredients

• 20 spoon biscuits (or a pre-made biscuit base from a patisserie)
• 250 g ricotta
• 100 g sugar
• 100 g whipping cream
• 4 tbsp pistachios (finely chopped)
• 1 tbsp lemon zest (finely chopped)
• 1 tbsp orange zest (finely chopped)
• 50 g dark chocolate
• 1 tbsp organic lemon peel
• maraschino liqueur (or orange liqueur as a substitute)
• 2 tbsp pistachios (finely chopped)
• 0.5 tbsp orange zest (finely chopped)
• 0.5 tbsp lemon zest (finely chopped)
• 50 g dark chocolate (shaved)

Instructions

1. 1.

   Whip the cream until stiff peaks form. Mix the ricotta with sugar, pistachios, lemon zest, orange zest, and lemon peel. Finely chop the chocolate and fold it into the mixture along with the whipped cream. Prepare four dessert glasses and layer crushed ladyfinger biscuits or small pieces of biscuit base with the ricotta cream.

2. 2.

   Drizzle 1–2 tbsp liqueur over each biscuit layer. Finish with a top layer of cream, then chill in the refrigerator for about an hour. Just before serving, garnish generously with pistachios, orange zest, lemon zest, and chocolate shavings.