Ricotta Cream with Amaretti

Making desserts at our “restaurant” Il Pino was always tricky, as we did not have a fridge in the garden! This simple ricotta cream was something Rossana and I would make when we got bored with making fruit salad in various guises. We enjoyed beating the egg yolks until they were pale and creamy, and used a corner of the household fridge that we were allowed to chill our dessert.