December 28, 2015


Ricotta cheese - 225 gms
Candied fruits - 50 gms
Sweet Marsala - 60 ml
Double cream - 250 ml
Castor sugar - 50 gms
Grated rind of one orange
Fresh Raspberries - 350 gms

To decorate:
Strips of thinly pared orange rind


  • Press the ricotta through a sieve into a bowl.
  • Finely chop the candied fruits and stir into the sieved ricotta with half the Marsala.
  • Put the cream, sugar and orange rind in another bowl and whip until the cream is standing in soft peaks.
  • Fold the whipped cream into the ricotta mixture. 
  • Spoon into individual glass serving bowls and top with the raspberries.
  • Sprinkle the raspberries with the remaining marsala and dust the top of each dessert liberally with castor sugar.
  • Decorate with the strips of pared orange rind and serve.

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