1 package ricotta cheese
1/3 cup raw pistachio
¼ cup sugar
4 tablespoons sweet Marsala wine
1 cup heavy cream
Finely grated zest of orange
1 jar 314gr LELO Cooked Figs
Strips of thinly pared orange zest to decorate
Roast the raw pistachio in the oven until brown.
Press the ricotta through a sieve into a bowl to remove any lumps
Finely chop the figs with a sharp knife and stir into the sieved ricotta with half of the marsala.
Put cream, the sugar and grated orange zest in another bowl and whip until the cream is standing in soft peaks.
Fold the whipped cream into the ricotta mixture
Spoon into individual glass serving bowl and top with the roasted pistachios.
Chill until serving time
Sprinkle with the remaining marsala, lightly pour some syrup from the jar on the mixture and dust the top of each with sugar.
Decorate with the pared orange zest and serve!