Swirls with cocoa chestnuts cream

Sbriciolata ciliegie e ricotta

June and the cherries.

This year our trees are particularly loaded with cherries, many we ate as soon as they were harvested, the few that we managed to save we used instead for this summer tart.

The crumble with cherries and ricotta is a fresh dessert that you will no longer be able to do without.

Ingredients for about 25 pieces

For the base

8 eggs of which 160 g of egg yolks and 240 g of egg whites

120 g of granulated sugar

115 g of flour

15 g of chestnut honey

10 g of unsweetened cocoa powder

1 lemon

1 g of fine salt  

Method

Beat the egg whites with the sugar and set aside. Whip the egg yolks In a bowl, mix the flour, baking powder, sugar and grated lemon peel. Add the butter at room temperature cut into small pieces and the eggs. Work the mixture quickly into crumbs, try to handle it as little as possible.

Transfer part of the mixture to a 28 cm pan previously greased or if you prefer lined with parchment paper, and compact it slightly.

In another bowl, prepare the filling. Work the ricotta with two tablespoons of sugar and add the cherry jam to your liking.

Pour and spread the filling on the surface and insert the cherries previously pitted and cut in half.