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Ricotta and chocolate chips sbriciolata


Ricotta and chocolate chips sbriciolata

Author: Guido Boschetti



Total time:

60 min


1 Portions


For the shortcrust pastry
200 g of Cold butter from frdige
100 g of sugar
1 tsp of Yeast in powder for sweets
300 g of Tipico IT’s 00 Flour
2 Eggs
50 g of Almonds
For the ricotta cream
450 g of Tipico IT's Cow ricotta
50 g of sugar
100 g of Dark chocolate chips



In order to prepare the ricotta and chocolate chips sbriciolata, in a bowl pour some flour and the cold butter cut into pieces. Mix well the ingredients with the help of your hands, until you obtain a sandy mixture.


Add the sugar, the entire eggs and the yeast in powder. Beat the mixture until the eggs are absorbed. At this point you will have obtained a sandy compound.


Now start with the ricotta cream preparation: in a bowl pour some ricotta and sugar and mix well with a spatula in order to amalgamate them well. Then, add the chocolate chips and mix.


Cover with some baking paper the base of a cake mould. Then add half of the sandy mixture by covering the base and the borders of the mould. Then add the ricotta and chocolate chips cream and spread it with a spatula in order to level it.


Now, cover the surface with the rest of the sandy mixture. In the and sprinkle it with almond flakes.


Bake your sbriciolata in preheated static oven at 180°C for 40 minutes. When baked, take it out and let your sbriciolata cool down. Then put it in the fridge and after some hours it will be ready to tasted.


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