Ricotta slice

Preheat oven to 180C and line a large baking tray with baking paper.

Place ricotta in a food processor and pulse for a few seconds. Add chocolate, glace fruits, icing sugar and grappa (if using). Pulse again to combine. Set aside.

Roll out pastry to a 20cm x 30cm rectangle and transfer to the tray. Spread ricotta mixture down middle of pastry, leaving 10cm on both long sides. Fold in both sides so that they each come just to the edge of the filling. Press down to seal ends, then brush exposed pastry with beaten egg and sprinkle slice all over with almonds.

Bake for 20-25 minutes until pastry is golden. Cool slightly, then dust generously with icing sugar.