Ingrédients pour Cherry Ricotta Casserole
- 150g (1 ½ cups) fresh cherries, pitted
- 100g (1/2 cup) unsalted butter, softened
- Icing Sugar
- Vanilla Sugar
- 4 large eggs
- 250g (2 cups) ricotta cheese
- 150g (1 ½ cups) semolina flour
- Amarettinis
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Comment préparer Cherry Ricotta Casserole
- Preheat oven to 160°C (320°F). Grease three 12cm (approx. 4.7 inch) diameter baking tins.
- Separate eggs; beat egg whites until stiff peaks form.
- In a separate bowl, cream together 100g (1/2 cup) softened butter and 150g (¾ cup) granulated sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Gently fold in 150g (1 ½ cups) semolina and 250g (2 cups) ricotta cheese until just combined.
- Carefully fold in the stiffly beaten egg whites in three additions, ensuring not to deflate the mixture.
- Divide the batter evenly among the prepared baking tins.
- Arrange fresh cherries (about 150g / 1 ½ cups) and 5-6 amarettini biscuits on top of each casserole.
- Bake for 35-40 minutes, or until golden brown and set. A toothpick inserted into the center should come out with moist crumbs.
- Let cool slightly before serving warm with vanilla ice cream or custard.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
109g
Fat
82g
Carbs
12g
