Cheese and savoiardi cake

200gr savoiardi;

300gr fresh ricotta;

2 whole eggs;

130gr sugar;

vanilla essence to taste;

Amaretto di Saronno to taste;

250gr sugar for the syrup;

180gr raspberries;

1 orange;

1 lemon;

1 cinnamon stick;

2 Ecodoses of water

To begin with, prepare the Amaretto di Saronno flavoured syrup by bringing 1/2 L of water to the boil with 250gr sugar, the zest of one orange and one lemon and a bit of cinnamon stick. Grease the steaming bowl with butter and line it with the savoiardi after dipping them in the cool syrup. In a separate bowl, mix the ricotta, eggs, 100gr sugar and the vanilla essence. Fill the lined steaming bowl with the ricotta mixture, cover it with the remaining moistened savoiardi, close and put it in the pressure cooker with 5 dl water. Cook for 45 minutes clocked after the first hiss. At the end of cooking, open and let cool the cheese cake in the fridge very well. Blend the fresh raspberries with 30gr sugar and a few drops of lemon juice. Serve the cheese cake with the raspberry sauce.

Recipe of Emanuele Gnemmi