Ingredients
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Methods
1
Take a 1.5L bowl and line it with cling film.
2
Place the raisins into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes. Remove from the microwave and allow to stand for 5 minutes or until soft.
3
Drain raisins and reserve the liquid.
4
In a large mixing bowl combine ricotta, chopped oranges, raisins, chocolate, sugar and glace ginger and mix well.
5
In a smaller bowl combine reserved raisin liquid and orange glaze. Brush the sponge finger biscuits with the combined glaze liquid.
6
Place some of the biscuits on the base of the lined bowl and then place a layer around the sides. Fill with the ricotta mixture and then top with more biscuits.
7
Cover with cling film and a baking tray to sit over the top. Cover the baking tray with a weight and press in the refrigerator overnight.
8
Once chilled invert the bowl onto a serving plate and slice.
9
Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio.
1
Take a 1.5L bowl and line it with cling film.
2
Place the raisins into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes. Remove from the microwave and allow to stand for 5 minutes or until soft.
3
Drain raisins and reserve the liquid.
4
In a large mixing bowl combine ricotta, chopped oranges, raisins, chocolate, sugar and glace ginger and mix well.
5
In a smaller bowl combine reserved raisin liquid and orange glaze. Brush the sponge finger biscuits with the combined glaze liquid.
6
Place some of the biscuits on the base of the lined bowl and then place a layer around the sides. Fill with the ricotta mixture and then top with more biscuits.
7
Cover with cling film and a baking tray to sit over the top. Cover the baking tray with a weight and press in the refrigerator overnight.
8
Once chilled invert the bowl onto a serving plate and slice.
9
Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio.
