A cold dish dedicated to nuts and Igor Gorgonzola cheese lovers. For true connoisseur.
Soak the dried figs in the Marsala until soft. Line a cake tin with oven parchment and allow extra paper to drop over sides. Make a layer of the gorgonzola cut into 1 cm thick slices at the bottom of the tin, then one layer of figs cut into strips, one layer of sheep ricotta and finally one of walnuts. Repeat pressing down gently until the baking tin is full.