450 g Fresh ricotta cheese; (1lb)
200 g Icing sugar; sifted (7oz)
4 tb Amaretto liqueur
1 ts Vanilla essence
450 ml Double cream; (15fl oz)
25 g Good quality plain
-chocolate; grated (1oz)
4 Eggs; beaten
Lightly grease a 20cm (8 inch) round loose based cake tin. Line the
bottom and sides with greased greaseproof paper.
In a large bowl, beat or whisk the ricotta with the icing sugar, eggs,
amaretto and vanilla essence until smooth. Whip the cream in another
large bowl until soft peaks form. Mix one-third of the cream into the
ricotta mixture, then fold in the remaining cream using a large metal
spoon. Spoon the ricotta mixture into the prepared cake tin and level
the surface. Chill for at least 4 hours until set. Remove the cake
from the tin and gently peel off the paper. Sprinkle the cake with
the grated chocolate to serve.
Warning: The consumption of raw or partially cooked egg carries a
risk of Salmonella food poisoning, particularly for pregnant women,
children, the elderly and immuno-suppressed.
Yields
6 servings