- Prepare the Base:
- Crush the digestive biscuits until they resemble fine crumbs. You can use a food processor or place them in a plastic bag and crush with a rolling pin.
- Combine the biscuit crumbs with the melted butter until it reaches a wet sand-like consistency.
- Press the mixture into the bottom of a springform pan, creating a smooth, even layer. Place in the refrigerator to set while preparing the filling.
- Make the Filling:
- In a large bowl, whip the heavy cream until soft peaks form. Set aside.
- In another bowl, beat the ricotta cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the ricotta mixture until well combined.
- Add the grated or chopped dark chocolate to the filling and mix gently.
- Assemble the Puffetta:
- Pour the ricotta and cream mixture over the chilled biscuit base, spreading it evenly.
- Smooth the top with a spatula, and cover the pan with plastic wrap.
- Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
- Serve:
- Carefully remove the Puffetta from the springform pan.
- Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder.
- Enjoy! 😋
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