- 750g Perfect Italiano Ricotta
- 1 cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 (quarter) cup thickened cream
- 4 egg whites
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 tbsp raisins soaked in 2 tbsp brandy
- 2 tbs softened butter
- 4 digestive biscuits, crushed
- Icing sugar to dust
- Fresh cherries or berries and Mascarpone to serve
| - Preheat oven to 210°C
- Place Ricotta in a sieve over a bowl for a few minutes to drain
- Place Ricotta and sugar in a large bowl and mix well
- Add egg yolks and vanilla and mix until smooth. Stir in cream
- Whip egg whites in a separate bowl until stiff peaks form. Fold gently into Ricotta mixture along with raisins, lemon and orange rind
- Grease a 20 cm round springform cake pan with butter and sprinkle with biscuit crumbs. Pour filling into tin and smooth surface with a spatula
- Place in oven and bake for 10 minutes, then reduce heat to 180°C and continue to cook for another 55 minutes, or until the cake is nicely browned on top and just set
- Turn off oven with the oven door ajar and leave cake to cool completely in oven, if possible
- Dust with icing sugar and decorate with fresh cherries or berries and a dollop of mascarpone
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