Chocolate Crepes with Cherry and Ricotta

First, prepare the cherry filling so it can cool while you fry the crepes. Bring all the filling ingredients to a simmer over medium heat, stir for a couple of minutes, and remove from heat.

Prepare the raspberry topping for decoration in the exact same way.

For the crepes, combine all ingredients using a mixer or blender, adding boiling water at the very end.

Cook the crepes on both sides over medium heat.

For the cream, whip the ricotta with powdered sugar.

Using a ring mold, assemble the dessert by overlapping the crepes and layering: crepe, cream, cherries (add the cherries every other layer).

Finally, cover with plastic wrap or a lid and refrigerate overnight.