Ricottine dolci al Marsala

Ingredients

Serves 6

400 grams ricotta

3 egg yolks

200 ml double cream, chilled

180 grams sugar

30 grams powdered sugar

2 tbsp Marsala

6 hazelnuts

Directions

In a large mixing bowl, beat the egg yolks with the Marsala and 80 grams of the sugar until frothy. Add the ricotta and beat until all the ingredients are well blended.

In another bowl, beat the double cream with the powdered sugar until stiff. Fold into ricotta mixture carefully. Set aside in refrigerator for 1 hour.

In the meantime, place the rest of the sugar in a small saucepan with 1 tbsp of water and stir to dissolve over low heat until it becomes an amber caramel color. Stir in hazelnuts, then remove saucepan from heat and place in a bowl of cold water to cool. Remove nuts and place of a piece of oven-proof paper to cool completely.

To compose the dessert, place a round pastry cutter in the center in the center of serving dish, fill with the ricotta cream and remove. Place dish in refrigerator and continue with the rest of the mixture. Before serving top each portion with a caramelized hazelnut.

Rating: ★★★★★

This is similar to the other ricotta dish, but better because of the crunch of the caramelized hazelnut.