Take a bowl, put the flour inside, create a hole in the centre and add eggs and salt, the melted butter, sugar, milk, the grated lemon zest, the Grand Mariner or rum and start mixing from the centre till you will get an homogeneous dough.

Keep on working it on the pastry board till it will be smooth and compact; take a piece of transparent film, cover the dough and live to rest for 40 to 50 minutes.

While the dough is resting start preparing the ricotta cream. Take the fresh cream and whip it. Put it together with the ricotta cheese and mix till you will get a fluffy cream: add the grated orange zest and put it aside.

When the dough has rested enough start working it: separate into 4 parts and while working one of these, cover the others with the transparent film. Roll out the piece of dough with a rolling pin and when it is thin enough put it into the pasta machine: you must obtain a thin strip: once you will get it, use pastry rings to obtain regular discs of different dimension, some big, some medium some smaller (as you can see in the figure), putting some flour so they will not stick on the pastry board.

Put the seed oil to fry and when it is hot enough, star cooking the pasta discs being careful not to burn them; they must result of a light golden. Put them aside and sprinkle them with powdered sugar.

Once the “chiacchiere” are all cooked, start to create your dessert. Put a disc to make the base and, using a sac-a-poche, distribute the ricotta cream and keep on going like this till you will reach the number of layer you want, proceeding with the smaller discs you have cooked. Sprinkle again with powdered sugar, some fried lemon and orange zest.