- 200 g amaretti biscuits
- 70 g unsalted butter, melted, cooled
- 750 g good-quality firm ricotta
- 90 g pure icing sugar, sifted
- 1 tsp vanilla extract
- 250 g (1 cup) mascarpone
- 100 g finely chopped dark chocolate
- 150 g finely chopped mixed glace fruit, such as apricots, figs and oranges
- 1 tbsp Vin Santo (see Note) or marsala (see Note)
- chopped pistachios, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time overnight
Line base of a 20 cm square cake pan and grease sides. Process amaretti biscuits in a food processor to coarse crumbs. Add butter and process until mixture resembles fine crumbs. Press into base of pan, then refrigerate until needed.
Process ricotta, icing sugar and vanilla in a food processor until smooth. Add mascarpone and process until combined. Fold in chocolate, fruit and Vin Santo. Spread over base and smooth the surface. Cover with baking paper, then weigh down with cans. Refrigerate overnight or until firm.
Run a knife around edge, then turn out onto a chopping board. Cut into rectangles and serve topped with pistachios.
• Vin Santo is a style of Italian dessert wine. Marsala is a Sicilian fortified wine. Both are available from select bottle shops.
Photography Ben Dearnley
As seen in Feast magazine, Dec/Jan 2013, Issue 27.