Ricotta parfait (2)
Instructions
Work along the ricotta with cocoa and sugar.
Combine the diced candied fruit and chocolate, coarsely grated.
Soak the sponge in the milk.
Line with the sponge on the bottom and walls of a rectangular mould, pour the ricotta mixture and place in refrigerator for 2 hours.
Unmold the cake and serve it sliced.
Ingredients and dosing for 4 persons
- 300 g of ricotta
- 150 g of pan of spain
- 100 g of candied fruit
- 100 g of sugar
- 100 g of cocoa
- 1 glass of milk
- Dark chocolate