Sift the ricotta, add the sieved sugar.

Combine with whipped cream to obtain a soft and silky cream.

Pour the ricotta cream on the crust and place it into the fridge.

Beat egg yolks with sugar for 10 minutes until creamy.

In the meantime let the gelatine rehydrate in the cold water.

After it has completely soaked, squeeze it with your hands and make it completely dissolve in a cup with a little bit of warm milk.

Slowly drip the milk-gelatine mix into the egg cream.

Add the pistachio cream, while continuing to mix it with a whisk.

Whip the cream and the egg whites separately and add them to the pistachio cream, stir with gentle movements from the bottom to the top.

Spread the pistachio mousse over the ricotta cream and put it in the freezer.

Soak the gelatine sheets in icy water.

Melt the white chocolate at 45°C (113°F).

In a saucepan put water, sugar, and glucose and heat up to 103°C(217.4°F).

Remove it from the heat, add the condensed milk, the hydrated squeezed gelatin, making sure that it is completely melted, and then the whipping cream.

Pour over the melted white chocolate together with the pistachio cream and emulsifying everything with an immersion mixer, avoiding the incorporation of air bubbles and filtering.

Leave it to rest in the fridge for 10-12 hours.

Heat the glaze to 35°C (95°F).

Remove the frozen cake from the springform pan.

Glaze the cake, allow it to cool, and decorate with sweetened dried orange slices.

Wait for the cake to thaw in the fridge before tasting it.