• 200 gr sweet pastry
  • Sponge
  • 500 gr ricotta
  • 2 tbs orange liqueur
  • 50 gr plain chocolate, chopped
  • Pinch of vanillin
  • 25 gr orange candied peel
  • 50 gr almonds, roasted and chopped
  • 25 gr grated chocolate
  • 1 tbs strawberry jam
  • Dish 22 cm x 22 cm x 6 cm height


Preheat oven (180 Celsius). Spread the dish with melted butter. Open the pastry and cover the dish with it.

With a food processor mix together the ricotta, sugar, the liquor and the vanillin. Take half this mixture and spread it over the pastry. Upon the ricotta spread the candied peel and the chopped chocolate.

Take half the sponge and spread just one side of it with jam. Place it upon the ricotta mixture and over the sponge put another layer of the ricotta mixture.

On top spread the grated chocolate and the almonds. Bake in the oven for 30-40 minutes. Take out the dish from the oven and rest it on an grid till it gets cold. Before serving it, cut it in squares.

This is a traditional Maltese sweet usually called ‘Swiss Roll’. It is filled with ricotta and other ingredients. It is taken as a snack or a dessert after a meal.