Thu, 19 December 2024
Ingredients:
Method
In a mixing bowl, over a pot with hot water on a low heat, beat together the egg yolks with the sugar, mandarin juice and 4 spoons of Grand Marnier; beat until thick.
Mix the ricotta with the icing sugar and some of the vanilla; whip the cream to stiff peaks and fold it in the ricotta.
In a different bowl, mix the juice from 3 mandarins with 3 spoons of Grand Marnier, to be used to soften the ladyfinger biscuits.
To put it together, grab a nice serving bowl, put a bit of the ricotta cream, then the egg mixture; soak the biscuits in the mandarin juice and lay them on top of the cream; put on some mandarin segments then add again the ricotta cream and the egg mixture.
Add the soaked biscuits.
At this point sprinkle with some of the pistachio and then again with the cream, the biscuits and so on until the cup is filled.
Garnish with some pistachio and chocolate shaving.
Refrigerate up until it is time to serve.
