Creamy Ricotta- Candied Chesnuts, Jam of Meringue Chestnuts
- 8 oz of ricotta
- 1 lemon
- 2 egg yolks
- 1 cup of whipping cream
- 3-4 oz of candied chestnuts
- 4 tablespoons of chestnut jam
- 1/4 cup of sugar
- 1 pack of meringue cookies
Whip the cream, add the sugar at the end and reserve in the fridge.
Whip the ricotta with the lemon zest and add delicately the whipping cream.
Garnish glasses with the chestnuts jam, add crushed meringues, the creamy ricotta. Repeat the layers and decorate the glasses with crushed candied chestnuts.