Feast your eyes - and your stomachs - on this heavenly dessert.
Line a 2 litre capacity rectangular mould with plastic wrap
Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume
In a large bowl, lightly whip the thickened cream. Stir the ricotta into the whipped cream, then fold in nougat, glacé fruits and nuts
Fold through the whipped egg white mixture and place in mould
Freeze until firm (6 hours – overnight)
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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