|500.00 g||ricotta cheese — or smooth cream cheese|
|50.00 g||castor sugar|
|1.00||lemon — small, zest only|
|15.00 ml||lemon juice|
|15.00 ml||brandy — optional|
|1.00||eggs — extra-large|
|200.00 g||macarons — crumbled|
|50.00 g||almonds — blanched, toasted, chopped|
|60.00 ml||amaretto liqueur|
|decoration — GROUPING|
|pistachios — shaved|
|chocolate — or maraaschino|
Place ricotta cheese, castor sugar, lemon peel, lemon juice, brandy and egg into a bowl and beat until smooth (or use a food processor).
Mix crumbled biscuits, almonds and liqueur well. Place half the crumb mixture into an attractive shallow dish 20 cm in diameter and smooth into base of dish.
Cover with half the ricotta mixture and smooth surface. Repeat process, smoothing outside well, swirling decoratively top and sprinkle with your chosen decoration.
Chill well, then cover with clingwrap and leave overnight before serving on its own or with macerated fruit (see recipe).
Make this the day before eating.