Make the creamy mixture. Beat the egg yolk in a bowl while you heat it over a bain-marie, and then add the sugar and stir until the mixture is foamy. Add the ricotta and stir until the mixture is smooth. Leave to rest in the refrigerator for half an hour. Prepare the shot glasses. Cut the sponge cake into 6 squares which are the same size as the shot glass, and place one on the bottom of each glass. Brush them with the aniseed liqueur. Pour the creamy ricotta mixture on top. Complete the shot glass desserts with an amarena and a few drops of syrup. Keep in the refrigerator until you are ready to serve them.
Recipe by Delizie & Confidenze