What is better than figs dipped in a sea of creamy ricotta cheese mix and surprisingly, deliciously crunchy? Either prepared the day ahead and refrigerated or eaten lukewarm, this is a cake you will treasure.
- 500 gr fresh ricotta cheese
- 800 gr figs, ripe but not too soft
- 200 gr caster sugar
- 40 gr brown sugar
- 4 free range eggs
- 6 amaretti biscuits (optional) or 50 gr almonds, skin on, coarsely crushed
- 50 gr butter
In a large bowl mix the ricotta, egg yolks and caster sugar working with a fork.
Whisk the egg whites until stiff and glossy, then incorporate into the ricotta mix.
Grease a ceramic baking dish with some butter, scatter with a few breadcrumbs discarding the excess, then pour the batter. Place the figs halfway in the batter, forming a circle.
Scatter the butter flakes on top, sprinkle the brown sugar and bake in the oven at 190°C for 15 minutes. Now sprinkle the amaretti, crushed with a mortar and pestle, or with the almonds, and bake for an additional 30 minutes. If the gratin becomes too golden, cover with aluminum foil.