Ingredients
200g packet lattice biscuits
½ cup milk
700g fresh ricotta
600ml thickened cream
3 teaspoons vanilla extract
½ cup icing sugar mixture
CHOCOLATE CUSTARD
200g block dark cooking chocolate
½ cup custard powder
1 litre (4 cups) milk
1/3 cup caster sugar
Method
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To make custard, use a vegetable peeler to shave 1 tablespoon off the long, thin side of the chocolate into a bowl. Reserve for decoration. Finely chop remaining chocolate.
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Whisk custard powder with ½ cup of the milk in a large saucepan until smooth. Gradually whisk in remaining milk and sugar until combined. Whisk over a medium heat for about 5 minutes, or until custard comes to the boil. Reduce heat to low.
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Whisk for about 2 minutes or until custard is thickened. Remove. Whisk in chopped chocolate until melted. Set aside while preparing biscuits and ricotta.
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You will need 15 biscuits, reserve remaining for another use.
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Working with one biscuit at time, dip in milk for 3 seconds. Trimming to fit, arrange glazed-side down, over base of a 22cm x 33cm x 6cm deep, ovenproof dish (12-cup capacity). Reserve milk.
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Crumble ricotta into a large bowl. Add reserved milk, ½ cup of the cream (refrigerate remaining cream), vanilla and sugar. Whisk until well combined. Spread over biscuits in dish.
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Whisk custard until smooth. Spread over ricotta layer. Cover dish with plastic wrap. Refrigerate overnight.
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To serve, beat remaining cream with a hand-held electric mixer until soft peaks form. Fill a piping bag fitted with an 11mm star nozzle. Pipe cream over custard. Sprinkle with reserved chocolate.
