Start with the topping. Grate 1 orange (for the filling) and press the rest. Boil 160 g cranberries in 65 ml red port, the orange juice and 130g sugar during 15 mins. Cool and keep in the fridge.
Melt 55g butter. Ground 115g cantuccini cookies in the kitchen machine, then add a bit of salt and the butter, keep the machine on till everything has mixed well.
Divide the cookie mix over 2 small (12 cm) spring forms and press with the bottom of a heavy glass. Put in the fridge.
For the filling first whisk 140g cream with 50g sugar, then with 160g mascarpone and 160g ricotta cheese.
Melt 130g white chocolate, au bain marie. Break another 70g in small pieces and add them to the molten chocolate to melt.
Add the chocolate and the orange zest to the filling and stir well.
Take the springforms from the fridge and pour in the filling. Cover with cling film and keep in the fridge for at least 4 (pref. 24!) hours.
Serve one with the topping and give the other one to the neighbours.
(Recipe by Yvette van Boven)
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