This fresh, yet decadent cake can be served at the end of a meal or as a snack during the first hot days of summer.
SERVINGS: Serves 8
- 1 ¼ lb berries (wild strawberries, blueberries, raspberries, blackberries, etc)
- 3 ½ oz sugar
- ½ lb confectioners sugar
- 1 cup Marsala wine
- 3 egg yolks
- 1 package vanilla powder (or vanilla extract)
- 1 ¼ lb ricotta cheese
- 7 oz ladyfinger cookies
- 4 oz butter
- ¾ oz gelatin
- ½ lb whipped cream
- Quickly wash the berries and place most of them in a bowl, reserving some of the berries for the garnish.
- Sprinkle the berries in the bowl with about 3,5 oz of sugar, douse with Marsala wine and leave to steep in a cool place for 20-30 minutes.
- Meanwhile, wrap the ladyfingers in a dishtowel and crush them against a work surface.
- Brush the bottom of a round springform pan with melted butter, then sprinkle with crushed cookies.
- Use the bottom of a glass to press them down to form a flat, compact layer.
- Place the cake pan in the refrigerator.
- Using the tongs of a fork, break apart the ricotta and place it in a separate bowl.
- Sprinkle with powdered sugar and vanillin.
- Whisk together, then add egg yolks and continue whisking until you have a smooth cream.
- Soften the gelatin in warm water for 10 minutes, then add to the cream.
- Then add the berries and chilled whipped cream.
- Pour this mixture into the cake pan on top of the layer of crushed ladyfingers.
- Level off the surface and decorate the cake with the remaining berries.
- Place back in the fridge for at least 2 hours.
- At the time of serving, remove the sides from the mold and slide the cake on its metal base onto a serving plate.
- Bring to the table and slice into portions.
Source and picture: Academia Barilla