MAKES: 8 servings
- 1 pound ricotta cheese
- ¾ cup sugar, divided
- 2 teaspoons orange blossom water, plus extra (available at gourmet stores)
- 12 ladyfinger cookies (savoiardi)
- 3 tablespoons Grand Marnier
- 5 egg whites
- ¾ cup pre-made raspberry purée
Blend the ricotta cheese with ½ cup sugar and the orange blossom water.
Crumble the ladyfingers into a small bowl. Sprinkle them with the Grand Marnier.
Brush 8 small ramekins with orange blossom water. Layer ricotta mixture and cookies in each mold, alternating the layers. Cover, and refrigerate the ramekins overnight.
When ready to serve, preheat the oven to 475°. Whip the egg whites to stiff peaks with a pinch of salt and the remaining ¼ cup sugar. Unmold the zuccotti by tipping them over onto individual oven-proof dishes. Using a pastry bag with a star tip, pipe the beaten egg whites over the sides and top of the zuccotti. Place plates on a cookie sheet, and bake for 5 to 7 minutes, until zuccotti are lightly browned. Pour raspberry sauce around the base of each zuccotto and serve immediately
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