1poundricotta cheese, strained through a fine sieve
1cup sifted confectioners’ sugar
1tablespoonmilk or orange juice
1ounce (1 square) unsweetened chocolate, grated
6ladyfingers or macaroons, finely crumbled
Place the bananas, lemon juice, ricotta, confectioners’ sugar, milk and almond extract in a bowl. Mix together until fluffy, using medium speed on an electric mixer or a rotary beater. Add the chocolate and stir until well blended.
Sprinkle the crumbs in the bottom of a one-and-one-half-quart mold. Pour the banana mixture over the crumbs, place in the refrigerator, and chill until firm.