Ingredients

• 500 g ricotta
• 150 g Greek yogurt
• 100 g cocoa shortbread
• 50 g icing sugar
• 3 lemon snacks (small eating lemons)
• 3 kumquats
• 2 eggs
• lemon

To prepare the yoghurt mousse with mimosa eggs, firm 2 eggs, cooking them for 9 minutes after the rising of the boil; separate the egg whites from the yolks and grate them (mimosa).
Drain the ricotta and blend it with the icing sugar and the grated zest of 1/2 lemon, then mix it with the Greek yogurt.
whisk shortbread. Cut the lemon snacks and kumquats into slices.
distributed in 4 glasses a layer of crushed biscuits, a layer of ricotta and yogurt and a few slices of kumquat and lemon snack; repeat the operation two more times and complete with the yolk mimosa, adding dark chocolate chips to taste.

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