Marsala is a sweet wine from Sicily, used sometimes to cook meat, like these Pan-Fried Chicken Fillets with Sicilian Marsala Wine, and more often served along with dessert like Cantucci Toscani.
In this recipe, we mix Marsala with ricotta for a light and very tasty dessert, served in glasses.
Serves: 2 | Preparation time: 5 mins + 1 h in the fridge
- Ricotta, unsalted: 250 g
- Digestives: 30 g (about 4 biscuits)
- Dark chocolate, grated: 20 g
- Marsala wine: 1 tbsp
- Brown sugar: 3 tsp
- Coffee powder: 2 tsp
- Coffee beans, for garnishing: as needed
Put the ricotta in a bowl and crush it with a fork to break the bigger lumps. Add the Marsala wine, the sugar and the coffee powder, and mix thoroughly.
Break the biscuits into crumbs and add ⅓ to the ricotta. Grate the chocolate and add ⅓ to the ricotta. Mix well.
Use the rest of the biscuits to create a layer of crumbs at the bottom of each glass. Put the ricotta in the glasses, and then top it with the remaining grated chocolate.
Garnish with some coffee beans. Refrigerate for at least 1 hour and take it out of the fridge 10 minutes before serving.