Ricotta cream pie

Name: ricotta cream pie
Cook time: 25 min
Total time: 205 min
Yield: 8
Cuisine: Italian
Ingredients: 1 el olive oil; 4 leaves gelatin; 200 ml fresh orange / strawberry juice bottle 500 ml; 16 long fingers pack 175 g; 3 Eggs split; 100 g sugar; 1 tray ricotta fresh cheese, 250 g; 200 ml whipped cream; 250 g strawberries; 2 el pine nuts roasted

A tasty Italian recipe. The dessert contains the following ingredients: olive oil, gelatin, fresh orange / strawberry juice (bottle 500 ml), long fingers (pack 175 g), eggs (split), sugar, ricotta (fresh cheese, 250 g), whipped cream, strawberries and pine nuts (roasted).

Ingredients

Kitchen Stuff

spring form Ø approx. 20 cm
mixer
baking paper

Directions

Grease the edge of the spring mold thinly with oil. Soak the gelatine in cold water for 5 minutes. Pour 150 ml of the juice into a deep plate and dip in the long fingers. Line the bottom of the mold with the long fingers.
In a bowl, mix the egg yolks and sugar into a thick cream. Mix the ricotta at the lowest setting. In a different bowl, whip the whipped cream and fold in 2-3 servings through the ricotta mixture. Heat the rest of the juice on low heat. Squeeze the gelatine and dissolve the leaves in the warm juice while stirring. Stir the juice gently through the ricotta mixture and distribute it over the long fingers. Smooth and leave to set in the fridge for at least 2-3 hours. Garnish the cake with the strawberries and roasted pine nuts.