Lightly beat the egg (if using leftover scrambled egg product use the available amount; if specially prepared use 1 whole egg).
Combine the ricotta, brown sugar, and cornstarch with the egg and mix until a homogeneous mixture is obtained.
Add chocolate chips to taste.
Pour the mixture into a 12 cm non-stick mold.
Cook in air fryer at 160°C for 25 minutes.
Let it cool slightly before unmolding and serving.
Air fryer
12 cm non-stick mold
Bowl and whisk
Italy, Toscana
