Ingredients
Sweet dough
300 gr flour
150 gr butter + 20 gr for the mold
2 eggs
150 gr sugar
1 pinch of salt
1 pinch of yeast
1 tbspn of ground lemon peel
Ricotta filling
500 gr ricotta
180 gr sugar
4 eggs
60 gr caramel fruits
1 lemon
1 orange
50 gr black chocolate bar
10 gr ground cinnamon
20 ml brandy or vermouth
1 tbspn orange blossom
Ingredients
Start by mixing all the ingredients for the sweet dough with 2 tablespoons of cold water and refrigerate for 2 hrs. Mix the ricotta with 3 egg yolks, the sugar, caramel fruits, grated black chocolate, the lemon and orange peels and cinnamon.
Mix all the ingredients well until the filling forms a smooth texture. Add the liquor and coffee.
Whisk 3 egg whites until they stiff, add to the ricotta mix.
Take the sweet dough out of the fridge. Roll out over a floured counter and place over buttered pan.
Prick the dough with a fork all around. Fill with the ricotta mix and chocolate. Roll out the remainder of the sweet dough. And cut in long strips and cover the ricotta long ways intercrossing them.
Using a thin brush cover the strips with egg. Place in the over for 30 min at 180-200C . Cut and serve.
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