ingredients
175 g butter biscuits (petit Beure)
50 g of liquid butter
500 g mascarpone
250 g ricotta
150 g powdered sugar
4 eggs
Juice and zest of 2 lemons lal
strawberry syrup for serving
Preparation
Biscuits finely chopped. If you have very good robot, if not afflicted me with a bag and a rolling pin. Then mix with butter and put it in a pan. Give the tray in the oven for 10 minutes.
Meanwhile prepare the cream. Mix ricotta with sugar. Add mascarpone and all, beat well. Add lemon peel and juice. Incorporate the eggs one by one. Pour the cream over the biscuit and bake it for about an hour.
Allow to cool for 3 hours in the refrigerator and then serve.
It can be served with various toppings of caramel or fruit sauces.
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