English soup

Ingredients for 6 servings:

• 1 pack of ladyfingers
• ½ liter of milk
• ½ vanilla pod(s), slit
• 5 eggs, including the yolk
• 1 egg(s), of which the egg white
• 150 g sugar
• 250 g ricotta
• 80 g chocolate coating, finely chopped
• 100 ml sugar syrup
• 10 cl Amaretto
• 50 g dark chocolate, finely chopped
• 75 g cherry(s) (Amarena cherries)
• Butter for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

First, prepare the vanilla cream. Bring the milk and vanilla pod to a boil, scrape out the pod, and add the vanilla seeds to the milk. Beat the egg yolks with a little sugar until frothy. Slowly stir the slightly cooled vanilla milk (while still warm) into the egg yolk mixture. Pour into a saucepan and whisk on the stove over medium heat until thickened. Remove from the heat. Beat the egg whites with 80g of sugar until stiff peaks form. Set aside 1/3 of the vanilla sauce, then add the egg whites to the rest of the vanilla sauce and mix well. Then prepare the chocolate cream. Beat the ricotta with the remaining sugar until creamy. Stir the reserved third of the vanilla cream into the mixture and mix in the chocolate coating. Lightly butter a shallow dish or pie plate and line with sponge fingers. Mix the sugar syrup and Amaretto and cover the sponge fingers with 1/3 of the liquid. Spread the chocolate cream over the sponge fingers. Place a second layer of sponge fingers on top and soak them with the second third of the liquid. Then spread half of the vanilla cream on top. Place another layer of sponge fingers on top and soak them with the third third of the liquid. Spread the remaining vanilla cream on top. Cover the mixture in a star shape with sponge fingers. Refrigerate the mixture for at least 3 hours, remove from the refrigerator, and decorate with the shaved chocolate and amaretto cherries. Sprinkle with powdered sugar just before serving.