Try Sabino Matera’s Italian-inspired dessert recipe.


  • 1 cup dried figs

  • 500g ricotta

  • 1 tbs caster sugar

  • 100g 70% cocoa dark chocolate, finely sliced

  • 2 tablespoons cream

  • 50g toasted almond flakes

  • Syrup:

  • 3 peels of lemon rind

  • 3 peels of orange rind

  • 1 cup moscato

  • 2 tsp sugar


  • 1.

    Combine ricotta, dried figs, sugar, dark chocolate and cream into a bowl.

  • 2.

    Once combined, transfer to a piping bag fitted with a 2cm-star nozzle and pipe ricotta mixture into 6 to 8 small mounds on serving plates. Decorate each ricotta mould with flaked almonds. Refrigerate until ready to serve.

  • For syrup::

  • 1.

    In a small frypan, add orange rind, lemon rind, sugar and moscato. Reduce until sauce thickens and zest starts to curl. Pour over the ricotta moulds.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1957kj
  • Fat Total 131g
  • Saturated Fat 68g
  • Protein 73g
  • Carbohydrate 147g
  • Sugar 107g
  • Sodium 446mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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