Ingredients

The following ingredients have 4 Servings
  • 2 punnets raspberries
  • 3 tbsp caster sugar
  • 250g ricotta
  • 125g sugar
  • 120ml double cream
  • pinch of salt
  • 5 eggs, yolks and whites separated

Instruction

  • <p><b>1.&nbsp;</b>Place the raspberries in a bowl and sprinkle with caster sugar. Leave to macerate for an hour, then mash lightly with a fork.</p> <p><b>2.</b>&nbsp;Preheat oven to 170°C.</p> <p><b>3.&nbsp;</b>In a bowl, combine ricotta, sugar, cream and salt. Whisk together, incorporating the egg yolks one by one.</p> <p><b>4.</b>&nbsp;In another bowl, beat egg whites until stiff peaks form, then fold into the cheese mix. Pour into a well-buttered and floured 1 litre mould and bake for 45 minutes.</p> <p><b>5.</b>&nbsp;Spoon the macerated and mashed raspberries and their juices over the pudding and serve immediately.</p>