200g packet lattice biscuits
½ cup milk
700g fresh ricotta
600ml thickened cream
3 teaspoons vanilla extract
½ cup icing sugar mixture
200g block dark cooking chocolate
½ cup custard powder
1 litre (4 cups) milk
1/3 cup caster sugar
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.
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.
Whisk for about 2 minutes or until custard is thickened. Remove. Whisk in chopped chocolate until melted. Set aside while preparing biscuits and ricotta.
You will need 15 biscuits, reserve remaining for another use.
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.
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.
Whisk custard until smooth. Spread over ricotta layer. Cover dish with plastic wrap. Refrigerate overnight.
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.