Dolcepanna al biscotti (ricotta dessert with Italian biscuits)
By: Gino D'Acampo From: Good Food Bites
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-recipe "Dolcepanna al biscotti (ricotta dessert with Italian biscuits) recipe")
Dolcepanna al biscotti (ricotta dessert with Italian biscuits)
- Prep time:
- 10 mins, plus 10 mins chilling
- Cook time:
- Serves:
- 4
Gino D'Acampo proves that dishing up a delicious Italian inspired dessert in a dash can be a real doddle to do
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Ingredients
- 250g Ricotta cheese
- 250ml whipping cream
- 4 tbsp icing sugar
- 50 g tinned Apricots, chopped
- 2 tbsp Strega liqueur
- 50g blanched Almonds
- 30g amaretti biscuits
- 30g biscotti, crushed
- handful of chocolate chips
Method
1. In a large bowl, whip the ricotta using a fork until smooth.2. In a separate bowl, whip the cream until stiff and slowly add the sugar. Very gently mix the ricotta into the cream, adding the chopped apricots, the strega liquor, the almonds and the biscuits.
3. On a large plate, build the cream mixture like a mountain, sprinkle with chocolate chips and let it rest in the fridge for 10 minutes. Serve immediately.
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