Ricotta dessert with balsamic vinegar
In a large bowl, whisk two egg yolks with icing sugar. Add 350 grams of fresh ricotta and mix carefully. Divide the mixture in half. Flavour one half with unsweetened cocoa powder, adding it gradually and folding it in until the mixture is smooth and uniform. Take a glass dish. Spread the cocoa flavoured ricotta on the bottom as the first layer, topped with a layer of the white mixture. Cover with aluminium foil and place in the freezer. Remove the sweet from the freezer and let it return to room temperature. Cut into generous squares or slices and decorate with balsamic vinegar.