Add the fresh whipped cream to the fresh ricotta or cream cheese, incorporate the sugar and chocolate chips.
Beforehand, prepare the biscuits: mix together the Storo maize flour, the white flour, the baking powder, sugar, butter and egg. Make 4-5mm thick biscuits and bake at 180°C for about 15 minutes.
Once they are baked grind and add 100 g melted butter; press the crumb mixture into a cake pan. Pour the ricotta batter into the pan. Cool 10 min. in the refrigerator. Before serving decorate with the red berry jam or, if summer, with fresh berries and a tablespoon of Trentino honey.
Enjoy a flute of Trentodoc Demisec with this delicate dessert!