Feast your eyes - and your stomachs - on this heavenly dessert. 


  • 2 egg whites

  • 1/2 (half) cup caster sugar

  • 300g frozen raspberries

  • 250g tub Perfect Italiano™ Ricotta

  • 250ml (1 cup) Anchor Thickened Cream

  • 100g nougat, chopped

  • 100g glace fruits, chopped

  • 100g roasted unsalted nuts, chopped

  • Mixed berries, cherries and mint leaves to garnish


  • 1.

    Line a 2 litre capacity rectangular mould with plastic wrap

  • 2.

    Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume

  • 3.

    In a large bowl, lightly whip the thickened cream.  Stir the ricotta into the whipped cream, then fold in nougat, glacé fruits and nuts

  • 4.

    Fold through the whipped egg white mixture and place in mould

  • 5.

    Freeze until firm (6 hours – overnight)

  • 6.

    To serve; remove the dessert from the mould, place on a decorative platter and garnish with fresh mixed berries, cherries and mint.

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