For the base
8 dijestive biscuits (or more if you want a thicker base)
10z demerara sugar
Crush the biscuits. Melt the butter. Add the melted butter to the crushed biscuits and also add the sugar. Mix well until all coated with melted butter. Put into a lined 9 inch round tin. Press down with a forl and then put to one side.
1 pot of Ricotta cheese
1/4 pt double cream (beaten so slightly thincker)
two egg yolks
1 packet of gelatine
3 tablespoons of water
2 egg whites
4oz caster sugar
8 squares of orange chocolate (grated) (you can also use any other flavoured chocolate, mint crisps, white, dark plain, coffee)
In a small bowl put the cold water and the gelatine. Leave to set
In a bowl add the ricotta cheese, the thickend cream, and the 2 eeg yolks. Beat well.
In a bowl of hot water place the bowl with the gelatine and allow to melt. Add to the cheese mix.
In a food processor or mixing bowl put the egg whites and beat until springy and meringue like but not dry. Add the sugar a little at a time until all is mixed in. Keep beating . Stir this frothy mix into the cheese mix.
Stir well and add the grated chocolate.
Pour the filling over the base and leave in the fridge to set well.
Serve with poured cream and enjoy