Ricotta Slices

For the ricotta slices, first put the ladyfingers in a freezer bag and crumble them finely with the pasta walker. Then mix with the nuts, the flour, the cornflour, with the salt and the ginger.

Separate the eggs, beat the egg whites with the lemon juice until semi-stiff, then slowly add the sugar and continue beating until the egg whites are firm. Fold in the egg yolks first, then the nut mixture, one at a time.

Smooth the batter on a baking sheet with baking paper and bake in a preheated oven at 180 °C for about 30 minutes until light brown. Remove the cake plate, let it rest for 10 minutes, then turn it out onto the work surface and carefully peel off the paper. Cut the warm cake plate into four to five strips with a sharp knife.

For the cream, cut the vanilla bean lengthwise, scrape out the pulp, place in a bowl with the ricotta, orange juice, orange zest and half the amount of confectioners’ sugar and whisk until smooth. Whip the cream with the remaining powdered sugar until stiff and fold into the cream.

Spread the cream on the cake strips and layer on top of each other, chill for about 4 hours, then divide into slices and sprinkle the ricotta slices with chocolate chips and powdered sugar.

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