1 package ready “pasta frolla”(tart pastry)
500 g fresh ricotta cheese
150 g of sugar
100 g of dried apricots
100 g raisins
100 g of organic apricot jam
4/5 soft amaretti
Recommended wine: Valdobbiadene Superiore di Cartizze D.O.C.G.
Soak the dried apricots and raisins in two separated bowls for about 15 minutes. Drain the fruits, pat dry them and cut into small pieces. Crumble the amaretti cookies and put them aside. Sieve the ricotta, put into a large bowl and add the sugar, the egg yolks, apricots and raisins with a pinch of salt; mix well. Whisk the egg whites very firm and gently incorporate them into the ricotta mixture up to achieve homogeneity and the softness. Grease a cake pan, cover the bottom with the pastry sprinkled with the crushed amaretti and finally pour the ricotta mixture. Preheat the oven to 200°C and bake for 45 minutes. Once the cake is cold, cover the surface with the apricot jam. Enjoy it!