Melt the butter in a saucepan. Crush the biscuits in a food processor. Put the butter and crushed biscuits in a bowl and mix with a spoon. Soften the sheets of gelatin in cold water. Line the bottom of a springform cake tin with greaseproof paper and press the biscuit and butter mixture into the base with a spoon. Put the Greek yogurt, ricotta and sugar in a bowl and beat with an electric whisk. Squeeze out the sheets of gelatin, melt in a pan and add to the mixture. Pour the mixture into the cake tin and place in the freezer for an hour. Decorate as you wish with Fabbri Amarenas. Place in the refrigerator until you are ready to serve the dessert.
Recipe by pazziedolciesalate