- pastry sheet (I used a rectangular one)
- 200 gr ricotta
- 200 ml whipped cream
- 3 Tbl spoons sugar + more sugar for the pastry sheet
- chocolate drops
- icing sugar
Cut your pastry sheet in four, prick with a fork and cover with sugar.
Bake for 10 minutes at 200° C and let cool.
Whipp your ricotta with 3 table spoons sugar.
In another bowl whipp your cream, then add it gently on the ricotta and then add the chocolate chips.
Alternate pastry sheet and cream to build your Millefoglie.
Cover with icing sugar and you’re done!
Keep stored in the fridge.