Ingredients
2 cups finely ground ladyfinger cookies (7 ounces)
8 tablespoons unsalted butter, melted
3/4 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
1 cup heavy cream, chilled
2 large eggs, separated, room temperature
1/2 vanilla bean, halved lengthwise
1 pound 5 ounces fresh ricotta cheese
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest plus 1 tablespoon fresh lemon juice
Pinch of salt
Citrus-Vanilla Compote
Preparation
Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.
