Ingredients for 4 people:

For the pastry:

  • 250 gr. flour 00
  • 150 gr. of butter cream
  • 100 gr. icing sugar
  • 40 gr. the yolks
  • 1/2 teaspoon of vanilla extract
  • 1/2 lemon peel
  • a pinch of salt

For the ricotta:

  • 250 gr. of ricotta
  • 75 gr. granulated sugar
  • chocolate chops (at will)

Preparation of the pastry

On a work surface add the flour and make a fountain, add the middle egg yolks, butter cream (to achieve this consistency, leave butter at room temperature for 30 minutes before use), lemon peel, the pinch of salt and vanilla. Work it all until you get a smooth paste. Let stand in refrigerator for 30 minutes.

Sprinkle the flour on the work surface, roll out the dough with a rolling pin so that it has a height of about half a centimeter. Then make a mold with a pastry cutter of 10 cm in diameter (the diameter may vary depending on the final stencil that is used, the important thing is that the pastry cutter has such a size as to cover up to the edge of the stencil that goes into oven).

Grease cookie-cutter for the oven and sprinkle with flour, place the dough in it, puncture the bottom. Transfer with a pastry bag ricotta previously prepared.

Close the quashed with a layer of pastry (for the lid use a smaller pastry cutter, for the size from us choices if they can use a 5 cm approximately), puncture the lid. Bake the oven for 18-20 minutes at 160 ° C. Let rest cassata few minutes before removing from cookie-cutter.

Preparazione della ricotta:

Put the ricotta to drain the day before for at least 12 hours, then add the sugar and let stand for another 12 hours. The next day, sift the ricotta cheese and then add the chocolate chops. Brush a plate with mandarin jam, put on top of the cassata, decorate with strawberries and cottage cheese and sprinkle with powdered sugar and cocoa.