1 ๐ฑ๐ช๐ฐ๐ฏ๐ฐ๐ฏ๐ฐ ๐ฅ๐ช๐ด๐ค
2 ๐ต๐ข๐ฃ๐ญ๐ฆ๐ด๐ฑ๐ฐ๐ฐ๐ฏ๐ด ๐ฐ๐ง ๐ข๐ญ๐ฎ๐ฐ๐ฏ๐ฅ๐ด
๐๐ค๐ง ๐ฉ๐๐ ๐๐๐ก๐ก๐๐ฃ๐:
500 ๐จ๐ณ ๐ฐ๐ง ๐ด๐ฌ๐ช๐ฎ ๐ณ๐ช๐ค๐ฐ๐ต๐ต๐ข
1 ๐จ๐ญ๐ข๐ด๐ด ๐ฐ๐ง ๐ค๐ฐ๐ง๐ง๐ฆ๐ฆ ๐ญ๐ช๐ฒ๐ถ๐ฆ๐ถ๐ณ
100 ๐จ ๐ฐ๐ง ๐ช๐ค๐ช๐ฏ๐จ ๐ด๐ถ๐จ๐ข๐ณ
1 ๐ต๐ข๐ฃ๐ญ๐ฆ๐ด๐ฑ๐ฐ๐ฐ๐ฏ ๐ฐ๐ง ๐ค๐ฐ๐ค๐ฐ๐ข
30 ๐จ๐ณ ๐ฐ๐ง ๐ต๐ฐ๐ข๐ด๐ต๐ฆ๐ฅ ๐ข๐ฏ๐ฅ ๐ค๐ฉ๐ฐ๐ฑ๐ฑ๐ฆ๐ฅ ๐ข๐ญ๐ฎ๐ฐ๐ฏ๐ฅ๐ด
150 ๐จ๐ณ ๐ฐ๐ง ๐ค๐ญ๐ฆ๐ข๐ฏ ๐ด๐ต๐ณ๐ข๐ธ๐ฃ๐ฆ๐ณ๐ณ๐ช๐ฆ๐ด
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Line a half round mold with cling film, spray it with vegetable spray and sprinkle it with the almonds
Spread the pionono, remove the paper, cut its 2/3 parts, place them in the mold
Refrigerate while preparing the filling, reserve the remaining dough
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Beat the ricotta with the icing sugar and then pour the liquor, divide the preparation in half, add the cocoa to one of the parts and the chopped strawberries to the other
Fill the mold with the two alternate creams, cover with the rest of the pionono and wrap with adhesive paper
Keep overnight in the freezer, remove, unmold and serve
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