| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food4 | 8 | Servings | ||
INGREDIENTS
| 15 | Sponge fingers, up to 16 | |
| 150 | Freshly squeezed orange | |
| juice | ||
| 2 | T | Cointreau |
| 1 1/2 | t | Natural vanilla extract |
| 1 | 250 gram car ricotta, or use | |
| half | ||
| ricotta half quark | ||
| 2 | T | 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 254
Total Fat: 28.7g
Cholesterol: 108.3mg
Sodium: 472.3mg
Potassium: 362.5mg
Carbohydrates: 63.3g
Fiber: 1.7g
Sugar: 32.7g
Protein: 24.4g