Tender vanilla pound cakes stand in for the traditional pastry shell in these pretty desserts topped with classic sweetened ricotta. We add chopped pistachios on top for a colorful finishing touch.
Preheat the oven to 350°F. Grease 12 mini-brioche pans and place them on a baking sheet, or line the wells of a 12-cup muffin tin with papers and grease the papers.
For the cake: In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, sugar, and salt at medium-high speed until thick, glossy, and lemon-colored.
Gently fold in one-quarter of the flour, followed by one-quarter of the butter. Continue alternating in this fashion until all of the flour and butter are used and no lumps remain.
Scoop the batter into the prepared pan(s), using 1/4 cup of batter for each cake.
Bake for 15 to 18 minutes until lightly golden brown on the edges and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and transfer to a rack to cool.
To make the syrup: Combine the sugar and water in a heatproof measuring cup and microwave for 40 seconds to dissolve the sugar. Stir in the orange liqueur (or orange zest). Brush the cakes with the syrup until all of it is used.
To make the topping: In a medium bowl, stir together the ricotta, sugar, vanilla, and salt. Stir in the mini chocolate chips and 1/2 cup of the pistachios. Fold in the whipped cream.
Use a scoop to place a scant 1/4 cup of filling on top of each cake. Garnish with the remaining chopped pistachios. Chill the cakes for 30 minutes before serving.
Store in a covered container in the refrigerator for up to 5 days.
