Italian no-bake lemon cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 1 tbsp sugar
• 80 g butter
• 250 g cream (panna cotta, ready-made product)
• 250 g mascarpone
• 500 g ricotta
• 250 g whipped cream
• 2 packets of vanilla sugar
• 40 g gelatin or agar-agar
• 2 lemon(s), juice and some zest
• 450 g fruit yogurt (lemon yogurt)
• 4 cl Limoncello
• 100 g chocolate (Italian lemon chocolate)
• 100 g chocolate glaze

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

from a 22 or 26 cm springform pan, approx. 12 pieces

Chop the butter biscuits into small pieces, mix them with the sugar and melted butter, and arrange them in a 26cm or 22cm springform pan with higher sides and lined with baking paper. Press them down and place them in the freezer. Mix the panna cotta, ricotta, lemon yogurt, mascarpone, vanilla sugar, lemon juice with zest, and limoncello. Whip the cream until stiff and fold in. Prepare the gelatin or agar-agar and stir in. Grate the Italian chocolate or chop it very finely and stir it into the mixture. Spread the cream on the biscuit base and place the cake in the refrigerator for 3-4 hours. Once it has set, melt the chocolate glaze and spread it on the cake. Tip: If you like, you can also sprinkle some lemon zest on the set chocolate glaze.