Light and refreshing, ideal for summer.
|For 6 serves :
For the biscuit base::
Place a circle of baking parchment in the bottom of the tin, butter and flour the sides and refrigerate.
- Preheat the oven to 170°.
- Break the eggs and separate the yolks into a small bowl and the whites into a larger bowl.
- Whisk the yolks with 80 gr of sugar until the mixture is light and airy.
- Whisk the whites until stiff, add the remaining sugar and whisk again until smooth and glossy.
- Sieve half the flour into a bowl and carefully fold in half the egg whites, then fold in the remaining flour and egg whites.
- Pour into the tin, level off the surface with a spatula and cook in the oven for 10 minutes at 170, reducing the temperature to 160 for a further 15 minutes.
- Unmould the biscuit base onto a wire rack and leave to cool for at least an hour.
- For the filling
In a bowl, mix the ricotta and red jam, add the white chocolate broken into small pieces.
- For the syrup,
Heat the water and sugar, boil for 2 minutes. Remove from the heat and add the marsala.
- Cut the base into two circles and soak the lower piece in the syrup.
- Spread the ricotta mixture on to the base and place the other circle on top.
- Spread the top with 2 tablespoons of red fruit jam, then decorate with a darker jam such as myrtle or blackberry. You can also add glace cherries or fresh raspberries.
- Refrigerate for 3 hours.
You can prepare the biscuit before ; it can be kept very well in a plastic bag.