Beat the egg lightly (if using leftover beaten egg, use the available amount; if prepared specifically, 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 an air fryer at 160°C for 25 minutes.
Let cool slightly before unmolding and serving.
Air fryer
12 cm non-stick mold
Bowl and whisk
Italy, Toscana
