This decadent Double Chocolate Dessert Lasagne layers creamy ricotta and chocolate hazelnut spread between milk and dark chocolate digestive biscuits for a rich and indulgent dessert.
Ingredients:
- 600ml single cream
- 500g fresh ricotta
- 60g (1/3 cup) pure icing sugar, sifted
- 2 tsp vanilla bean paste
- 1 tbsp marsala (optional, for flavour)
- 2tbsp chocolate hazelnut spread (such as Nutella)
- 12 McVitie’s Milk Chocolate Digestive Biscuits (about 200g)
- 12 McVitie’s dark chocolate digestive biscuits (about 200g)
- 250g milk chocolate, chopped
Method:
Whip the thickened cream in a large bowl until soft peaks form. Set aside.
In another bowl, combine the fresh ricotta, sifted icing sugar, vanilla bean paste and marsala (if using). Whisk until smooth and well combined.
Melt the milk chocolate in a microwave or double boiler until smooth. Set aside to cool slightly.
Spread a thin layer of the ricotta mixture on the bottom of a deep serving dish or lasagne dish.
Quickly dip each milk chocolate digestive biscuit into the melted chocolate, making sure it’s coated on both sides. Place the biscuits in a single layer on top of the ricotta mixture.
Spread half of the remaining ricotta mixture evenly over the chocolate coated biscuits.
Quickly dip each dark chocolate digestive biscuit into the melted chocolate and arrange in a single layer on top of the ricotta mixture.
Spread the rest of the ricotta mixture evenly over the dark chocolate biscuits.
Drizzle the chocolate hazelnut spread over the ricotta mixture.
Drizzle the remaining melted milk chocolate over the top.
Cover with cling film and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with extra chocolate shavings or cocoa powder if desired. Slice into portions and serve cold.
