Serves: 10
FlexiPoints: 4.5

Suggested wine: none
Special equipment: none

Difficulty: Easy
Time: 5 hours

Ingredients:
2150g speculoos cookies
80g butter
500g ricotta cheese
2 small Williams pears (300g)
50g dark chocolate (possibly with cocoa bean chips)
80g sugar
2 eggs
Salt

Ingredient replacement:
Speculoos cookies -> A brown cookies which results rather crunchy and dry with brown sugar, cinnamon and ginger as predominant taste

Ingredient note: none

1. Finely crumble the cookies either by hand or in a food processor, and mix it well with the butter until a uniform (hard) dough is obtained. Refrigerate for at least 30’.
2. Taken a round and deep 24cm baking tin with removable sides. Cover the base with some baking paper and distribute uniformly on tip the cookies dough. Keep refrigerated till use.
3. Chop the pears and the chocolate in medium/small pieces. Preheat the oven at 200C.
4. Work the ricotta with the egg yolks and the sugar until nice and creamy. Fold in the pears and chocolate. Beat the egg whites with a pinch of salt to stiff peaks and fold it in the batter gently with an bottom-up movement.
5. Pour the batter in the tin and level it off (with a spatula or by gently shaking it). Bake at 170C for 40’-45’ or until the centre has settled. Be sure to place the tin on a tray (not a grill) as some of the pears juices will leak out.
6. Let cool down and, then, refrigerate for at least 3 hours before serving.