Zuccotto

Instructions

1. Mix the milk and liqueur in a shallow dish and quickly dip each biscuit without letting it get soggy.
2. Line a round bowl with cling film, then arrange the soaked biscuits to cover the base and sides.
3. In a bowl, work the ricotta with the icing sugar and vanilla until smooth.
4. Melt the chocolate in a bain-marie and fold it into the ricotta, then add the crushed pistachios.
5. Whip the cream until very firm and gently fold it into the ricotta-chocolate mixture.
6. Pour the cream into the mold over the biscuits, cover with more soaked biscuits, then refrigerate for at least 6 hours.
7. Turn out onto a plate, dust with sifted cocoa and serve well chilled.