Charlotte with ricotta
Instructions
Melt the chocolate in Bain-Marie parts reduced with 3 tablespoons milk.
Mix the liqueur with 1/2 glass of water and get very wet the savoiardi.
Mix the jam with ricotta, chopped cherries and melted chocolate; mix very well.
Paper with cookies on the bottom and edges of 1 mould from charlotte and fill it with alternating layers of cheese and biscuits.
Serve the charlotte, flipped on flat 1, decorating as desired
Ingredients and dosing for 4 persons
- 30 biscuits savoiardi
- 300 g of cherry jam
- 400 g of ricotta
- 100 G = = Chocolate
- 12 cherries
- 5 tablespoons of kirsch
- 3 tablespoons of milk