Tartar Sweet Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 200 g ricotta
- milk
- 30 g powdered (icing) sugar
- 2 pinches ground cinnamon
- savoiardi (ladyfingers)
- fruit preserve
- rosolio and/or alkermes liqueur
Instructions
- Soften the ricotta with milk and sweeten with icing sugar and cinnamon (or use citron rosolio and omit cinnamon).
- Line a moistened fluted mould with liqueur-dipped ladyfingers and preserve.
- Fill in alternating layers of ricotta, ladyfingers and preserve; turn out after a few hours.