3 eggs separated
1/4 cup sugar
1 tsp vanilla bean paste
300g fresh ricotta
3/4 cup plain flour, sifted
1 tsp baking powder
250g fresh mixed berries
1 tbsp caster sugar
1. Preheat oven to 200C. Put egg yolks, sugar and vanilla in a medium mixing bowl and beat with electric beaters until thick and pale. Add ricotta and stir to combine. Add flour and baking powder and stir to combine.
2. Beat eggwhites until soft peaks form. Fold eggwhites into ricotta mixture. Spoon mixture into a 25cm round ovenproof dish, scatter with berries and sprinkle over caster sugar. Bake for 30-35 mins or until top is golden. Stand for 8-10 mins before serving.
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