Ingredients for 4 people: For the sponge cake: 130g of 00 white flour, 120g of sugar, 5 eggs, 300g of ricotta, 300g of fresh cream, 120g of sugar, 50g of unsweetened cocoa powder, 50g of dark chocolate chips, 1 teaspoon of vanilla powder, zest of 1 lemon, orange zest, Alchermes. Preparation: For the sponge, whisk the eggs with the sugar until they triple their volume. When the mixture is very stiff, add the flour, a little at a time, stirring with a wooden spoon from the bottom upwards. Grease and flour a loose-bottomed cake tin that’s 24cm in diameter. Pour in the mixture and bake in a preheated oven at 170°c for 25-30 minutes. Once cooked, leave to cool to room temperature. For the filling: whip the cream with the sugar and vanilla, sift and add the ricotta and then divide the mixture into equal parts. Add the sifted cocoa and chocolate to one part and add the orange and lemon zest to the other. Cut the sponge cake into 1cm thick strips, brush with the alchermes and layer in a classic ‘zuccoto’ or trifle bowl, spoon the chocolate ricotta mixture on top and then the zested ricotta. Leave to rest in the fridge for a few hours before serving. A Moscadello di Montalcino is ideal for this dessert as it’s not too sweet. The dessert should be served at about 14°C -16°C.

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