This fresh, yet decadent cake can be served at the end of a meal or as a snack during the first hot days of summer.
- 1 ¼ lb berries (wild strawberries, blueberries, raspberries, blackberries, etc)
- 3 ½ oz sugar
- ½ lb confectioners sugar
- 1 cup Marsala wine
- 3 egg yolks
- 1 package vanilla powder (or vanilla extract)
- 1 ¼ lb ricotta cheese
- 7 oz ladyfinger cookies
- 4 oz butter
- ¾ oz gelatin
- ½ lb whipped cream
Quickly wash the berries and place most of them in a bowl, reserving some of the berries for the garnish.
Sprinkle the berries in the bowl with about 3,5 oz of sugar, douse with Marsala wine and leave to steep in a cool place for 20-30 minutes.
Meanwhile, wrap the ladyfingers in a dishtowel and crush them against a work surface.
Brush the bottom of a round springform pan with melted butter, then sprinkle with crushed cookies.
Use the bottom of a glass to press them down to form a flat, compact layer.
Place the cake pan in the refrigerator.
Using the tongs of a fork, break apart the ricotta and place it in a separate bowl.
Sprinkle with powdered sugar and vanillin.
Whisk together, then add egg yolks and continue whisking until you have a smooth cream.
Soften the gelatin in warm water for 10 minutes, then add to the cream.
Then add the berries and chilled whipped cream.
Pour this mixture into the cake pan on top of the layer of crushed ladyfingers.
Level off the surface and decorate the cake with the remaining berries.
Place back in the fridge for at least 2 hours.
At the time of serving, remove the sides from the mold and slide the cake on its metal base onto a serving plate.
Bring to the table and slice into portions.
Source and picture: Academia Barilla