Crostata di ricotta is the Roman take on cheesecake. Traditionally, it is decorated with a lattice pastry top; if you'd like to follow tradition, simply double the pastry ingredients and lay 5mm-wide strips of pastry over the ricotta filling in a lattice pattern. Chocolate gelato is optional, but when combined with the flavours of ricotta, fig and Marsala, it's a welcome addition. You'll need to begin this recipe a day ahead.
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