Ingredients
- 75 g of caster sugar
- 1 sachet of gelatine
- 250 g of ricotta cheese
- 80 g of butter, melted
- 300 ml of whipping cream
- 175 amaretti biscuits, crushed
- 1 whole of lemon
- 400 g of raspberries
- 1 tbsp of icing sugar
Method
Step 1
Mix together the crushed Amaretti biscuits and melted butter.Step 2
Press into the base of a 20cm round, loose-bottom, non-stick cake tin and chill until firm.Step 3
Beat together the ricotta cheese, lemon zest and juice.Step 4
Purée half the raspberries by pushing through a sieve, then discard the seeds.Step 5
Stir the raspberry purée into the ricotta mixture with the sugar.Step 6
Sprinkle the gelatine over 4 tbsp. cold water. Allow to stand for 10 minutes until it becomes spongy, then heat over a pan of gently simmering water until it dissolves and you have a clear liquid. Beat into the ricotta mixture.Step 7
Whip the cream until it forms soft peaks and fold into the mixture. Spoon over the Amaretti base and level the top of the cake.Step 8
Chill the cake for at least 4 hours or overnight until set. Once set, use remaining raspberries to decorate the top and dust with a little icing sugar.