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Ingredients for 4 people
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- 14 ounces berries (about 4 - 4 1/2 cups depending on berries) 1 3/4 cups sugar 1/2 cup Marsala wine 3 egg yolks 1 package vanilla powder (or 1 teaspoon vanilla extract) 1 1/3 pounds ricotta 7 ounces ladyfingers 4 tablespoons butter 3/4 ounce gelatin sheets 1 1/4 cups heavy cream
- whipped
Le Ricette
Cold Berry Tart
di Academia Barilla
PREPARATION TIME
25 min
25 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
Ingredients for 4 people
14 ounces berries (about 4 - 4 1/2 cups depending on berries) 1 3/4 cups sugar 1/2 cup Marsala wine 3 egg yolks 1 package vanilla powder (or 1 teaspoon vanilla extract) 1 1/3 pounds ricotta 7 ounces ladyfingers 4 tablespoons butter 3/4 ounce gelatin sheets 1 1/4 cups heavy cream
whipped
Ingredients
Preparation 25 minutes preparation + 0 minutes cooking
Carefully rinse berries (wild strawberries, blueberries, raspberries, blackberries, etc.).
Place them in a bowl and sprinkle with 1/2 cup of sugar.
Splash with Marsala wine and set aside in a cool place.
Soak gelatin sheets in cold water.
In the meantime, grease the bottom of a springform pan with melted butter.
Crush ladyfingers and sprinkle over the pan bottom. Lightly press on them with something flat to make a firm crust with no cracks. Refrigerate.
Crumble ricotta in a bowl and sprinkle with remaining sugar and vanilla. Combine and whisk for several minutes with egg yolks until smooth and creamy.
Dissolve gelatin sheets in warm cream, squeeze and add to the ricotta mixture, along with drained berries. Fold in very cold whipped cream.
Spoon mixture over ladyfinger shell. Level with a spatula and refrigerate for at least 2 hours.
When ready to serve, remove pan sides and, leaving the metal bottom in place, arrange on a serving platter. Garnish to taste and serve.
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