Chilled gâteau with ricotta and red fruits

Light and refreshing, ideal for summer.

 

For 6 serves :  Biscuit base: 4 medium eggs 125g sugar 100g sifted flour 1/2 lemon zest 1 tin 24cm with removable bottom Syrup: 60g water 30g sugar 40g marsala Filling: 375g ricotta 3 tblsps red fruit jam 4 squares of white chocolate Topping: Blackberry or raspberry, or cherry coulis 2 tblsps red fruit jam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  For the biscuit base::
  Place a circle of baking parchment in the bottom of the tin, butter and flour the sides and refrigerate.
• Preheat the oven to 170°.
  
• Break the eggs and separate the yolks into a small bowl and the whites into a larger bowl.
• Whisk the yolks with 80 gr of sugar until the mixture is light and airy. 
  
• Whisk the whites until stiff, add the remaining sugar and whisk again until smooth and glossy.  
  
• Sieve half the flour into a bowl and carefully fold in half the egg whites, then fold in the remaining flour and egg whites.  
  
• Pour into the tin, level off the surface with a spatula and cook in the oven for 10 minutes at 170, reducing the temperature to 160 for a further 15 minutes.
• Unmould the biscuit base onto a wire rack and leave to cool for at least an hour. 
• For the filling 
  In a bowl, mix the ricotta and red jam, add the white chocolate broken into small pieces.  
  
• For the syrup,
  Heat the water and sugar, boil for 2 minutes.  Remove from the heat and add the marsala. 
  
• Cut the base into two circles and soak the lower piece in the syrup.  
  
• Spread the ricotta mixture on to the base and place the other circle on top.
• Spread the top with 2 tablespoons of red fruit jam, then decorate with a darker jam such as myrtle or blackberry.  You can also add glace cherries or fresh raspberries.  
  
• Refrigerate for 3 hours. 

 

 

 

You can prepare the biscuit before ; it can be kept very well in a plastic bag.