Ricotta Cake (Dolce di Ricotta)
Instructions
Prepare the coffee, zuccheratelo without exaggeration.
In a bowl mix the ricotta to reduce it soft as a cream, then add the egg whites very firm, taking care to mix to mixture stirring from top to bottom.
Soak ladyfingers in the coffee quickly lest you too to help loosen and allineateli in five rows.
Sprinkle the surface with cocoa and pour over the cream cheese as well.
Keep in the refrigerator at least two hours before serving the cake.
Ingredients and dosing for 6 persons
- 600 g of roman ricotta
- 5 eggs
- 20 biscuits savoiardi
- 5 tablespoons of cocoa
- 2 cups of coffee