Portioned cassatas with candied oranges

Ingredients:

Candied oranges

• 2 navel oranges
• 1.5 cups of sugar

Filling

• 450 g ricotta
• 1/3 cup icing sugar, sifted
• 1/4 cup dark chocolate, coarsely grated
• 1/4 cup chopped candied orange peel
• 2 tbsp whipping cream
• 1 tbsp. l. orange liqueur
• 1 tsp vanilla extract

Assembly

• 0.5 cup syrup from candied oranges
• 0.5 cups of water
• 3 tbsp. l. orange liqueur
• 200 gr. savoiardi cookies

Preparation:

1. Slice the oranges into thin circles and remove the seeds without tearing the circles.
2. Bring a saucepan of water to a boil and add the orange slices. Cook for 1 minute, then drain.
3. Pour 1.5 cups of fresh water and sugar into a saucepan. Bring to a boil and add the orange slices. Simmer uncovered for 20 minutes. The peel will become slightly translucent (but not completely).
4. Remove the pan from the stove and cool the oranges in the syrup to room temperature. Candied oranges can be stored in the refrigerator for up to a month.
5. Filling: Mix all ingredients thoroughly and refrigerate until assembly.
   Line 6 ramekins or other molds with plastic wrap. Remove 6 orange slices from the syrup, let the syrup drain, and place one slice in the bottom of each mold.
6. Heat the orange syrup, adding water and orange liqueur, until just above a boil. Cut the cookies to fit the ramekins and dip them in the syrup. Then immediately arrange them tightly over the entire surface of the ramekins.
7. Then add the filling and cover with the soaked cookies. Wrap the ramekins in plastic wrap and refrigerate until ready to serve.
8. Before serving, unwrap the cassatas and place them on portioned plates, removing the film.
   
   Cassatas can be stored for 2 days.