Serves 6 :
- Whisk three whole eggs with 200g icing sugar.
- Add 500g fresh ricotta and divide the mixture into two portions.
- In one half, add 100g unsweetened cocoa powder.
- Lina an oven dish with greaseproof paper and place inside first the pale mixture then the cocoa mixture,
cover and place in the freezer for twelve hours.
- Remove and cut into slices.
- Mix 3 spoons of "Gold Traditional Balsamic Vinegar", with 200g. of sugar syrup and
pour over each slice.