SERVES 10-12
INGREDIENTS
Ricotta Cream:
3 large egg yolks
50g caster sugar (for egg yolks)
250ml cream
20g icing sugar, sifted (for cream mix)
180g full cream ricotta, drained (*see note)
12-16 savoiardi biscuits, or as needed
To serve, see below ideas
Espresso Mix
Approx 200ml brewed espresso
2 tsp Dutch cocoa powder, sifted
1 tbsp Marsala liquor (optional)
Dark Chocolate cream sauce:
100g good quality dark chocolate, pieces or roughly chopped
150ml cream
SERVING IDEAS:
On top of sifted cocoa powder:
1. Chocolate curls - place ‘cold’ dark chocolate block on a sturdy board. Using a large sharp knife, evenly scrap from top to bottom towards you, this will create various lengths of chocolate curls. Best to use immediately or store in airtight container in fridge until ready to serve.
2. Grated dark chocolate.
*NOTE: ‘Ricotta delicata’ is smooth and delicate. It will easily combine into a creamy texture with minimal grainy effect. If using other full cream ricotta with a firmer texture, mix 1-2 minutes longer to become smoother.
METHOD:
Espresso Mix:
Brew the espresso mix, cool completely. Place in fridge until ready to use, either in a bowl or in bottle with squeeze tip.
Dark Chocolate cream/sauce:
Place dark chocolate pieces into a bowl. In a small saucepan heat the cream then pour over the chocolate. Allow chocolate to soften for 1min then stir to fully combine into a chocolate cream sauce. Cool slightly in bowl or pour into a bottle with squeeze tip.
Ricotta Cream:
1. Option to use either hand whisk and spatula - or - stand mixer with attachments: whisk & paddle.
2. In a small/medium bowl whisk egg yolks and caster sugar, whip until light/pale and doubled in size.
3. In a large bowl, whisk the cream and icing sugar until stiff peaks form.
4. Add the ricotta into the whipped cream and combine until smooth.
5. Add the whipped egg yolk mix into the ricotta mix and gently combine into a luscious cream. Option to place combined cream into a piping bag, this will make it easier if creating individual serves.
ASSEMBLY:
1. Tray - Pipe/spread a layer of the cream. Dip the savoiardi into the espresso mix, layer on top of the cream and drizzle some chocolate cream. Repeat until 3 - 4 layers completed and finishing with a cream layer.
Individual Cups - Pipe/dollop a layer of cream in base of cup. Snap the savoiardi into 2-3 pieces (per layer). Dip biscuit pieces into coffee mix or place dry biscuits pieces onto cream and use squeeze tip bottle to pour coffee liquid.
Drizzle 1 tsp of chocolate cream. Repeat for 2 layers and finishing with a cream layer.
2. When assembled, place in fridge to set and cool completely for couple hours or overnight.
3. When ready to serve, top with sifted cocoa powder. Optional extra: add dark chocolate curls or grated dark chocolate.
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