Lightly beat the egg (if using leftover beaten egg, use the available amount; if preparing it specifically, use 1 whole egg).
Combine the ricotta, brown sugar and cornstarch with the egg and mix until you obtain a smooth mixture.
Add chocolate chips to taste.
Pour the mixture into the 12 cm non-stick mold.
Cook in the 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
Italia, Toscana
