Ingredients

• 250 g Züger ricotta with buffalo milk
• 250 g Züger mascarpone
• 2 packets of bourbon vanilla sugar
• 5 tbsp icing sugar
• 8 tbsp freshly squeezed orange juice
• 100 ml cold espresso
• 16 sponge fingers
• Cocoa powder and icing sugar to sprinkle

How it’s done

Mix the ricotta and the mascarpone thoroughly with the vanilla sugar, icing sugar and 3 tbsp orange juice. Mix the espresso with the remaining orange juice. Place the sponge fingers on a chopping board and drizzle with the espresso mix. Take a large plate and arrange two biscuits drizzled with the espresso mixture about 2-3 cm apart. Place a generous spoonful of the ricotta and mascarpone cream decoratively between them. Arrange two more biscuits next to each other on top of the cream. Sprinkle with cocoa power and then icing sugar through a sieve.

Züger tip: Decorate the plate with edible flowers.