Roma

Ingredients

• 500 grams sweet pastry
• 200 grams strawberry jam
• 300 grams sugar
• 350 grams coconuts
• 3 eggs
• A piece of sponge
• 1 kg ricotta
• 150 red cherries
• 50 grams candied peel
• 150 grams roasted almonds
• 120 grams icing sugar
• Some lemon zest
• Some vanilla
• Some maraschino
• Some cocoa powder
• 1/2 liter whipped cream

Method:

1. Line a rectangle cake tin with sweet pastry.
2. Spread some strawberry jam.
3. Mix the ricotta with almonds, cherries, candied peel, vanilla, icing sugar and the lemon zest.
4. Spread the ricotta mix on the strawberry jam.
5. On top place the sponge with the strawberry jam and pour some maraschino on top.
6. Mix the coconuts with the sugar and lemon zest.
7. Add the eggs and mix well.
8. Place the mixture of the coconuts on top of the sponge.
9. Bake for around 35-40 minutes in a temperature of 170C.
10. Allow the pie to cool then place in the fridge.
11. Decorate with whipped cream once it is cold and sprinkle some cocoa powder on top of the cream.