Ricotta zuccotto

This is what I made out of a craving for something spongy and gentle on the stomach.

Ingredients: (these are approximate since the recipe was spontaneous)

• 400g ricotta
• 150g sugar
• 75g dark chocolate, grated or finely chopped
• 75g candied peel
• 200–250g savoiardi (I used the savoiardi sardi)
• rum

Beat in the sugar with the ricotta until you obtain a creamy mixture. Add the chocolate and candied peel and put mixture in the refrigerator.

Line a medium sized glass bowl with cling film. Soak the savoiardi in rum and line inside the bowl until the sides and base are completely covered. Pour in the ricotta mixture and cover top with remaining soaked savoiardi. Cover with cling film and freeze for 2 or 3 hours.

Remove from freezer approximately 30 minutes before serving. Place a large plate on top of the bowl, turn upside down and remove bowl and plastic wrap. Sprinkle with icing sugar and serve.