Cream to amaretti
Instructions
Work the icing sugar with the ricotta; granulated sugar work instead with the yolk; incorporate the two creams; blending amaretti to reduce them in the dust; 35 g amaretti mix powder and cream liqueur.
Excellent stuff, for example, a cake Maddalena or even a Genoise: halve the cake and spread half the cream, cover the cake and spread the other half of the cream over the cake, then covering it with the rest of the pulverized macaroons; Garnish with cherries.
Ingredients and dosing for 4 persons
- 250 g of ricotta
- 40 g of icing sugar
- 30 g of granulated sugar
- 1 egg yolk
- 100 g of amaretti biscuits
- Cherries
- 1 dash of amaretto