Ingredients:

For the dough:

• 3 egg whites
• A pinch of salt
• 70g of Sugar
• 3 Egg yolks
• 50g of flour
• 30g of cocoa
• 1/2 teaspoon baking powder

For the Meringue:

• 4 egg whites
• A pinch of salt
• 200g of Sugar
• 25g of corn starch
• 50g of Walnuts

For the Cream:

• 500g of Ricotta
• 30g of icing sugar
• 200ml of cream
• 80g of dates
• 80g of Walnuts

Necessary Kitchen Equipment:

• Rectangular baking tray (standard size)
• Baking paper
• Bowls of various sizes
• Electric or manual whisks
• Sieve
• Kitchen knife
• Chopper

Measurements and Preparation Times:

• Preparation Time: Approximately 30-40 minutes
• Cooking Time: About 25-30 minutes for the dough, 55-60 minutes for the meringue
• Cooling Time: At least 2 hours

Step by Step Process:

Preheat the oven and prepare the tray:

1. Preheat the oven to 180°C and line a rectangular baking tray with baking paper.

Preparation of the dough:

1. In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, continuing to whisk, until you obtain a shiny, firm meringue.
2. Add the egg yolks one at a time, mixing well after each addition.
3. Sift the flour, cocoa and baking powder into the bowl with the liquid ingredients. Mix gently until you obtain a homogeneous mixture.
4. Pour the mixture into the prepared pan and level it with a spatula.

Cooking the dough:

1. Place the dough in the preheated oven and bake for about 25 minutes, or until the cake is cooked through and the top is dry to the touch. Once ready, remove from the oven and leave to cool completely.

Preparation of the Meringue:

1. Beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar, continuing to whisk, until you obtain a shiny, firm meringue.
2. Add the cornstarch and chopped walnuts and mix gently.
3. Transfer the meringue to a baking tray lined with baking paper and spread it evenly. Place the tray in the preheated oven and cook the meringue following the directions provided, until dry and crunchy.

Preparation of the Cream:

1. In a bowl, beat the ricotta with the icing sugar and the cream until you obtain a smooth and homogeneous cream.

Cake assembly:

1. Cut the dates into small pieces and coarsely chop the walnuts.
2. Spread the ricotta cream on the surface of the cooled cake. Arrange the pieces of dates and chopped walnuts on the cream.
3. Carefully, transfer the meringue over the cream, being careful not to break it. If necessary, remove excess.
4. Place the cake in the refrigerator for a few hours to let all the flavors settle.

Who is this recipe for: This recipe is ideal for those who like to experiment with bold flavors and unusual combinations. It is perfect for a party or a special occasion where you want to surprise guests with a refined and delicious dessert.

Suggestions and Variations:

• If you prefer a crunchier meringue, you can slightly extend the cooking time in the oven.
• You can further enrich the ricotta cream by adding grated lemon zest or vanilla.

Sweet Conclusions: I conclude this culinary adventure with the certainty that the Ricotta, Date and Meringue Cake will soon become one of your favorite desserts. Thanks for following this recipe and have fun cooking!