| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food4 |
8 |
servings |
INGREDIENTS
| 15 |
|
Sponge fingers; up to 16 |
| 150 |
ml |
Freshly squeezed orange juice |
| 2 |
tb |
Cointreau |
| 1 1/2 |
ts |
Natural vanilla extract |
| 1 |
|
250 gram car ricotta; or use half |
|
|
; ricotta, half quark |
| 2 |
tb |
Orange marmalade |
| 50 |
g |
High cocoa solid dark chocolate; grated |
INSTRUCTIONS
Line the bottom of a shallow, rectangular (30x18cm) or oval baking dish
with one layer of sponge fingers. (You may have to break a few in half).
Stir together the orange juice, Cointreau and half a teaspoon of the
vanilla extract. Sprinkle this mixture over the sponge fingers, a
tablespoon at a time.
Combine the ricotta cheese, marmalade and remaining vanilla in the food
processor. Taste as you go, and add more marmalade if you feel it is
needed. Process until the mixture is smooth and fluffy, then spread over
the sponge fingers.
Sprinkle the top evenly with grated chocolate, and chill until needed.
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