Ingredients:
200g raspberries (fresh or frozen)
250g ricotta cheese
250g mascarpone cheese
100g sugar
2 eggs (divided into yolks and whites)
1 teaspoon vanilla extract
200 ml cold coffee or espresso
2-3 tablespoons amaretto liqueur (optional)
200 g ladyfingers (approx. 24 pieces)
cocoa for sprinkling
Directions:
Wash and drain raspberries. If using frozen raspberries, allow to thaw before using.
In a bowl, mix ricotta cheese, mascarpone cheese, sugar, vanilla extract and egg yolks until smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the ricotta mixture until well combined.
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