Chilled Ricotta Cake

- Maria Stella's Chilled Ricotta Cake with Chocolate & Amaretti -

This sublime cake is like a lighter version of Tiramisu with chocolate and amaretti. I say it is lighter because it uses ricotta instead of mascarpone cheese, which has a decidedly lighter texture and taste than mascarpone, and because it does not call for whipping cream or egg yolks. If one did wish to add whipping cream, it would probably work well in this cake, as long as you added the appropriate amount of stabalizer with the whipped cream. However, it is perfect as written below, and tastes just as indulgent as tiramisu, even with it's lighter palate. I got this recipe from my Uncle Neil's Milanese mother-in-law. She does not cook very often, but this is one cake she makes, and makes very well. (Her other specialty is risotto, so she certainly can cook, even if she says she doesn't cook often!) Anyway, her is the recipe. I think it is one of the hidden treasures of Italian dolci.

Ingredients:

• 6 fresh egg whites
• 1/4 cup sugar
• 2 handfuls chopped milk chocolate 
• 2 handfuls lightly crushed amaretti cookies
• 450g fresh ricotta cheese
• 400g ladyfingers
• 3 shots of espresso
• 1/4 cup brandy

Directions:

1. Combine espresso and brandy in a shallow dish wide enough to fit a ladyfinger.
2. Choose an appropriate mould for the cake, and place nearby on the workspace.
3. One by one, dip the ladyfingers in the espresso brandy mixture, and line the mould with them. Set the mould in the fridge while you prepare the filling.
4. Whip the egg whites, gradually adding the sugar, until stiff peaks form, and the mixture is thick and glossy. 
5. In a large bowl, combine the ricotta cheese with 1/4 of the egg whites, to loosen the ricotta. Fold in the rest of the egg whites, and then fold in the chocolate and amaretti. 
6. Pour the filling into the prepared mould, and cover with ladyfingers. Trim the ladyfingers on the edge so that the top (which will eventually be the bottom) of the dessert is flat.
7. Chill the cake in the fridge overnight (at least 6 hours) so it will stabilize and become able to retain its form.
8. When ready to serve, turn the cake out onto a serving platter, and cut into individual portions to serve.

Enjoy.