Ingredients
- Base:
- 250 g / 8¾ oz chocolate cookies and gluten-free cereals
- 125 g / 4½ oz butter, softened at room temperature
- Topping:
- 250 g / 8¾ oz raspberries
- 400 g / 14 oz fresh cheese (like ricotta)
- 200 ml / 6¾ fl oz fresh cream + 2 tbsp for gelatine
- 200 g / 7 oz Emilia Zaini extra dark chocolate, 70% cocoa
- 80 g / 2¾ oz powdered sugar
- 8 g / ¼ oz gelatine in sheets
- ½ vanilla pod
Directions
Protip
To melt chocolate well in a microwave, chop, place in a bowl suitable for microwave ovens, and heat in thirty second bursts. Stir three or four times after each burst until chocolate is completely melted.
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