Step 1

Preheat the oven to 180°C. Prepare the Pan di Spagna (sponge cake). Using an electric mixer, beat the eggs with 130 g of sugar until voluminous and firm, about 15 minutes.

Step 2

Gently fold in the sifted flours to avoid deflating the egg mixture.

Step 3

Grease a 22 cm square baking pan and add the batter. Bake for 18–20 minutes, being careful not to allow it to darken too much. Test with a toothpick and remove from oven once done. After 15 minutes, remove the sponge cake from the pan and allow it to fully cool on a wire rack.

Step 4

In a separate bowl, blend the ricotta cheese with the remaining 150 g of sugar until smooth.

Step 5

Stir in the chocolate chips.

Step 6

In another bowl, whip the chilled heavy cream until stiff peaks form, then fold into the ricotta mixture.

Step 7

Reserve 1/3 of the ricotta cream and sift in the cocoa powder, blending well. Refrigerate both mixtures for 60 minutes.

Step 8

Meanwhile, slice the cooled sponge cake into 1 cm thick slices.

Step 9

Line a 2-liter pudding mold or bowl with plastic wrap. Arrange the sponge cake slices around the interior.

Step 10

In a small cup, combine the alchermes liqueur with 20 g of water. Brush the sponge cake with the mixture.

Step 11

Fill the center with the plain ricotta cream, leaving a well in the center.

Step 12

Pour the cocoa ricotta cream into the well.

Step 13

Top with remaining sponge cake slices and wrap tightly with plastic wrap. Apply gentle pressure to compact the filling.

Step 14

Refrigerate for at least 6–8 hours. Transfer to freezer 90 minutes before serving. To unmold, remove plastic wrap and invert onto a serving plate, removing remaining plastic.

Step 15

Decorate as desired and serve immediately. Keep leftovers covered in the refrigerator.