- 200 g Pan di Spagna – a plain cake that is store-bought, as standard ovens do not provide enough ventilation
- 250 g whipped cream
- 300 g fresh ricotta
- 150 g icing sugar
- 80 g dark chocolate pieces
- 80 g mixed glacè fruit
- 30 g bitter cocoa powder
- mixed liquors (maraschino, rum, alchermes)
Beat the cream with the icing sugar until it forms stiff peaks, then fold through the ricotta that has been passed through a sieve. Divide the mixture in half and place into two separate mixing bowls.In one bowl add the chocolate pieces and glazed fruit, in the other bowl the cocoa powder. Cut the Pan di Spagna cake in thin slices and wet with the liquor that has been diluted with a few teaspoons of water. With these slices you then need to line a mould in the classical form of a dome. In the centre place the white mixture (with the chocolate pieces and fruit), then make a hole in this mixture where you will pour the chocolate mixture. Push down well, then layer more cake slices which will also have been soaked in the liquor. Leave in the fridge for 3-4 hours before serving.
This is an ‘antique’ dessert in Italy, called a ‘semifreddo’. It is said to have been invented by the famous Renaissance chef, Buonatalenti, who was a great lover of sweets and above all of gelato. It is he who is the father of the famous flavour of gelato rightly called ‘Buontalenti’!