Chop the apricots finely and soak them in the liqueur for at least half an hour. Chop the almonds and if they are not already toasted, put them in the oven at 160°C (320°F) for about 7 – 10 minutes or until they start to turn golden. Grate the lemon and the orange to obtain 1 tablespoon of zest of each. Using an electric whisk, beat the ricotta, citrus zest, honey/agave syrup and saffron powder dissolved in a teaspoon of warm water for a couple of minutes until smooth. Stir in the almonds and the apricots with their liquid and mix well. Taste and add more honey /agave if desired. Divide the ricotta cream between to dessert bowls, decorate with the raspberries and sprinkle with the crumbled biscuits. Leave the ricotta cream in a cool place until ready to serve, but preferably not for more than half an hour in the refrigerator or the ricotta will set and go hard.
Here is a delicious and wholesome dessert, perfect if you try to eat healthily at Easter. Fresh raspberries, dried apricots, almonds and saffron are loaded with vitamins, minerals, antioxidants and fibre. * In Rome, for desserts, we always use sheep’s milk ricotta that is not more than a day old, bought at the deli counter at any supermarket. It is very popular as it is tastier than the cows’ milk version and easier to digest, but almost impossible to find outside of Italy. However, the most important factor is its freshness. Italian ricotta is not actually a cheese, but is made from whey, a by-product from cheese production and is low in calories, 130 – 160 kcal/100 g. However, in the USA whole-milk ricotta is popular and obviously is far richer. The Italian style made of whey often goes under the name ricottone, so check the content information on the packet if you are on a calorie restrictive diet. However, it is definitely a healthier choice than whipped cream or mascarpone as a base for desserts.