Makes 10
Ingredients
60g egg whites
60g sugar
60g melted butter
50g flour
10g cocoa powder
1 or 2 tablespoons marsala liqueur (or Rum)
Chocolate ganache
75g white chocolate
40g fresh double cream
40g ricotta cheese
1 teaspoon sugar
Raspberries to garnish
Method
Pre-heat oven at 200ºC. Beat egg whites with sugar for a few minutes, add the melted butter and allow to cool at room temperature. Incorporate the sieved flour and cocoa.
At last, when the mixture is soft and almost glue like, add the liqueur. It will become more liquid, the right consistency to distribute batter with the back of the spoon: Form the wafer in an oven paper lined tray. Form discs with the diameter of 8 or 10 cm. Do not form them to close to each other as they expand during baking.
Bake in a pre-heated oven at 200ºC for 4 minutes. Remove from the tray carefully one by one and place them on top of a small cup upside down, to give the shape of a basket. Allow to cool down.
Ganache: Melt chopped white chocolate in a bain-marie . Combine with the double cream and the sieved ricotta. Add the sugar, according to your taste, as the white chocolate it’s quite sweet. Allow to set in the fridge. Spoon the ganache on a piping bag, and pipe the mixture into the wafer baskets. Decorate with the raspberries.
Keep in the fridge and serve cold.