Ingredients for the base:
250 g buiscuits
100 g butter
For the filling:
300 g of mascarpone
300 g of whole milk ricotta
3 tablespoons of sugar
1 envelopr of vanilla extract
Add jam as you like
We begin crumbling the buiscuits which will be placed in a bowl with melted butter and an egg. The misture we obtain will be placed in a pie-pin of about 24 cm of diameter and shall be store in the fridge until it is hardened.
In another bowl mix mascarpone and ricotta, then, add the vanilla extract, sugar and egg yolks; mix all slowly.
The egg yolks must become stiffly whiskerd, being add to the misture and mixed very slowwly from the bottom up.
At this point, remove the base from the fridge and pour all the creamy mixture on the base, leveling it with a spoon.
Put in the oven for about half an hour at 180 degreesi.
After the baking is over, let cool the cake, then cover it with jam (about a jar of 330 gr).
Individual bowl or welded 4-pieces tub Individual bowl or welded 4-pieces tub
individual bowl with cover individual bowl with cover