Ricotta and nougat sweet

SERVES: 6
PREPARATION TIME: 30 Mins

YOU WILL NEED:
1 springform cake tin, 20cm, lined with paper (gladbake)

INGREDIENTS:
1kg of fresh ricotta (drained)
350gr castor sugar
1 tbsp Vanilla sugar
1 packet of Dolci di Montagna Savoiardi Biscuits
1 tbsp Orange dry Liqueur
2 cups strong black coffee - Camardo Coffee 100% Arabica Gold
1 packet of Torrone del Molise alla Nocciola (crushed in food processor)
For decoration:  Alessandro Fratelli Frutta in Liquore (orange slices in Liqueur)

METHOD:
Pass the fresh ricotta through a plastic sieve. Add the two sugars, and mix with a wooden spoon, until creamy and smooth. Dip the Savoiardi biscuits in the orange dry liqueur and flavoured coffee, only on the unsugared side. Line the side and base of the cake tin with the sugared side of the biscuits facing the cake tin. Add 1/3 of the crushed Torrone (nougat) to the ricotta cream. Fold into the prepared biscuit case halfway up, then add a layer of soaked savoiardi, a sprinkling of Torrone crumbs then the rest of the ricotta cream. Level up with a spatula and add the rest of the Torrone crumbs. Cover with cling wrap, place in the refrigerator for at least 5 hours. To serve, remove gently from the springform tin, leave base on, place on platter, decorate with orange slices all around, cut serves between savoiardi, (two per serve)

HINT: This sweet may be served with other fruits, or creams to suit the season.