Cherry and ricotta crumble

500g ricotta
150g caster sugar
juice and zest of 1 lemon
2 tsp vanilla extract
1 large egg
3 large egg yolks
375g packet of filo pastry
250g unsalted butter, melted
650g jar sour cherries, drained, syrup reserved
1 cup frozen raspberries, thawed
5 tbsp panko breadcrumbs
extra tblsp caster sugar
100g raspberry jam
cream to serve

1. Preheat oven to 180C. Line a large oven tray with baking paper. Combine ricotta, sugar, lemon zest, juice, vanilla, egg and egg yolks.
2. Lay a filo sheet on a clean surface and brush with butter. Lay another sheet overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating fro one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5 cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.
3. Roll up strudel from one short end to the other, tucking in filo edges as you go. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55mins. Remove strudel from oven and stand for 20 mins, before serving.
4. To make sauce, put reserved cherry syrup and jam in a small pan. Bring to boil and reduce liquid by 2/3. Remove from heat and cool. Serve strudel with cooled sauce and cream.