Cocoa ricotta cups with crunchy biscuits and amarena syrup
Cocoa ricotta cream, crushed chocolate biscuits and a drizzle of amarena syrup: a festive afternoon treat ready in fifteen minutes.
A recipe from the ITALAZA kitchen
Preparation 12 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 12 min.
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In the kitchen 6 steps
- Sift the cocoa (25 g) and icing sugar (60 g) into a bowl to prevent lumps.
- Add the ricotta (400 g) and milk (4 tbsp), then whisk for 2 minutes until smooth and foamy.
- Coarsely crush the biscuits (100 g), setting aside a few nice pieces for decoration.
- Place a layer of crushed biscuits in the bottom of each cup.
- Cover with cocoa ricotta cream, then add a second layer of biscuits.
- Finish with the cream, drizzle with amarena syrup (40 ml) and add the reserved biscuit pieces just before serving.
Tip: Assemble the cups at the last minute, or keep the biscuits separate: they quickly lose their crunch when in contact with the cream.
Probably contains: gluten, eggs, soya, milk, nuts · check the labels
Product labels: Cacao Amaro Perugina – Bitter Cocoa Powder, Divella Hazelnut and Cocoa Biscuits – Nocciola e Cacao, Fabbri Amarena Syrup – Wild Cherry