Zuccotto di ricotta

A ricotta zuccotto with candied citron and dark chocolate shavings. Ingredients: 800g ricotta 200g powdered sugar 200g chopped candied citron 200g dark chocolate shavings Sardinian ladyfingers Alchermes white liqueur Method: In a bowl, combine the ricotta and powdered sugar, mixing well with a spoon or whisk until smooth. Now add the chopped dark chocolate shavings and incorporate with a spatula. Finely chop the candied citron with a knife or in a blender. If you prefer larger pieces, chop them coarsely. Finally, add the candied citron to the ricotta mixture and mix. Cut the Sardinian ladyfingers in half to make thinner biscuits. Dip half of the ladyfingers in the Alchermes liqueur and the other half in the white liqueur, remembering to dip them quickly so they don't absorb too much of the liqueur. Then line the zuccotto mold, which can be a bowl or a salad bowl, alternating between one white and one red ladyfingers. Once the entire surface of the bowl is covered, pour the ricotta mixture into the mold and cover with more ladyfingers. Let the dessert rest in the refrigerator for at least 2-3 hours. After this time, invert the zuccotto onto a plate and serve. Chefs: Verdiana and Valeria Gordini Mouth-watering? 😋 Like and subscribe to the YouTube channel! 📹 Website: https://www.cuocicuoci.com/ Facebook:   / cuocicuocibe.  . Instagram:   / cuocicuoci   Pinterest: https://www.pinterest.it/CuociCuoci/ Email: [email protected]