Summer isn't summer without strawberries. And this wildly decadent Italian dessert throws in raspberries, almonds, white chocolate and grappa for good measure, too!


  • 4 eggs

  • 250g caster sugar

  • 85g of sifted flour

  • Pinch of salt

  • 300g ricotta cheese

  • 85g ground almonds

  • 125g melted butter

  • 50g raspberries

  • 50g strawberries, quartered

  • 1 tbsp Grappa

  • 200g white chocolate

  • Crème Fraiche


  • 1.

    Whisk the eggs, slowly adding the caster sugar until the mix has quadrupled in volume. Fold in the flour, salt, ricotta and almonds. Add the melted butter. Quarter the strawberries, dry them and the raspberries and fold through the mixture.

  • 2.

    Grease and line a cake tin, and pour in the mixture. Bake at 170°c for 40 minutes.

  • 3.

    Melt the chocolate over a bain marie. Dust the cake with a little icing sugar and serve drizzled with the melted chocolate.

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Posted by Paulam8Report
OMG, soo good!! Used a firm ricotta to fold thru the batter so when you eat it, its like a moist sponge crossed with a baked cheesecake. Even better with drizzled white chocolate on top. Will definately make this again!