Serves four people
350 grams Fresh cow’s ricotta
1 Egg
Tablespoon Sugar
Pulped or chopped fruit – eg raspberries, strawberries (fresh, canned or frozen)
Method
Separate and beat the egg white until fairly stiff. Add the sugar and beat until mixed. Mash the ricotta in a separate bowl and mix in the egg yolk. Mix both together in one bowl.
Spread the fruit on the bottom of an oven proof dish adding sugar if you want extra sweetness. The amount of fruit is at your discretion and can be up to around a third of the dish. Spoon the ricotta mix onto the fruit layer and bake for around 15 minutes at 250°C.
Serve hot with ice-cream and cream. Or cold with cream.
