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Zabaione alla ricotta

 

  • 4 egg yolks
  • 85gr of sugar
  • 40ml of marsala
  • 200g of ricotta and 1TBS of sugar
  • a handful of chocolate chips

 

In a bain-marie whisk the yolks and sugar until white. Put on the heat and drizzle in the marsala whilst still whisking until it becomes slightly firm. Allow to cool a little. In the meanwhile beat the ricotta with the sugar until its creamy and then mix in the chocolate. Add a little milk if it is too firm. Fold the ricotta into the zabaione and place in serving dishes. Let it rest in the fridge before serving.