CookEat Recipe
Zuppa Tartara
A chilled moulded dessert of sweet cinnamon ricotta layered with rosolio-moistened savoiardi and apricot preserve.
Method
Steps
Step 1
Gather the ingredients: 200 g fresh pasteurised ricotta; Milk as needed to soften the ricotta, about 20–30 ml; 30 g icing sugar; 2 small pinches ground cinnamon; 80 g savoiardi biscuits; 80 g apricot preserve, not runny; Prepared clear rosolio as needed for the mould and biscuits, about 40–60 ml; clear Cedro rosolio is suitable.
Step 2
Mix the ricotta with just enough milk to soften it to a smooth spreadable consistency. Stir in the icing sugar and the two pinches of cinnamon until evenly blended.
Step 3
Moisten the inside of a small decorative mould of about 600–750 ml with a little rosolio. Lightly dip the savoiardi in the remaining rosolio. Cover the base with a layer of biscuits, then alternate ricotta, biscuits and apricot preserve until filled, keeping the layers distinct. Alternatively begin with a layer of firm preserve and then alternate the same ingredients.
Step 4
Cover and refrigerate at 4°C or colder for at least 3 hours until the layers have settled together and the dessert is firm enough to unmould. Loosen gently and invert onto a serving plate. Serve cold in four small portions; keep refrigerated and use within 2 days.
Step 5
For the citron-rosolio ricotta version, replace the milk with the same small amount of Cedro rosolio, added gradually only until spreadable, and omit the cinnamon. For pink biscuits, replace the biscuit-dipping rosolio with the same amount of alchermes. Peach preserve may replace the 80 g apricot preserve. The mould may be greased with 5 g cold butter instead of moistened with rosolio. In every variant, retain the other quantities and the layering and refrigeration method.
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