Sweet ricotta cheese and almond paste

Serves 4

•   400 g ricotta cheese
•   100 g of paste almonds
•   100 g of vanilla sugar
•   50 g of diced candied fruit salad
•   Chocolate fondant
•   Sponge cake
•   Strega liqueur or rum

PREPARATION

•   Roll out the dough with a rolling pin almonds after having worked with their hands to be relaxed
•   Apart from melt the chocolate in a double boiler or in microwave
•   Create a conical shape with the dough, possibly with the aid of a mold and brush melted chocolate on the      inside, leaving the rest
•   Join and work with a whisk the ricotta, vanilla sugar, the diced candied fruit salad and a sprinkling of dark  chocolate
•   Fill the shell with almond paste with the resulting mixture and close the sponge cake soaked in rum or other liqueur cake
•   Let stand for several hours before serving