| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Taste3 | 1 | servings | |
INGREDIENTS
| 48 | Amaretti cookies | |
| 1/2 | c | Graham cracker crumbs |
| 1 | Stick butter; melted | |
| 2 | tb | Gelatin |
| 4 | tb | Cold water |
| 1/4 | c | Sugar |
| 1/2 | c | Strong espresso coffee |
| 1 | 15 ounce con ricotta cheese | |
| 1/2 | ts | Pure vanilla extract |
| 3/4 | c | Heavy cream |
| 1 | pn | Cinnamon |
| 1 | tb | Toasted almonds |
INSTRUCTIONS
Preheat oven to 400 degrees. Butter a 10-inch springform pan. Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely. In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight. To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds. Yield: 10 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4614 Converted by MM_Buster v2.0l.
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