Sicilian Cheesecake from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Fra
Pass the ricotta through a food mill, add the sugar and cream, and beat until smooth. Fold in the candied peel and chopped chocolate. Sprinkle the bottom slab of sponge with liqueur, cover generous...
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Cooking tools:
- Food mill
- Mixing bowl
- Hand mixer
- Spatula
- Chef's knife
- Cutting board
- Springform pan
Ingredients
- 225 g/8 oz plain or bitter chocolate
- 175 g/6 oz butter
- 6 tablespoons espresso coffee
- 4 heaped tablespoons chopped mixed candied fruit peel
- 60 g/2 oz plain chocolate, coarsely chopped
- Strega or Maraschino
- 1 pan di spagna, sliced into 4 slabs
- 450 g/1 lb ricotta
- 30 g/1 oz sugar
- 2 tablespoons double cream
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