Snuggle up with this dreamy ricotta sponge dessert that’s surprisingly quick and easy to make. Switch out the peaches for any stewed or tinned fruit you have on hand. Lovingly created by Annabel Langbein.
What you need
½ cup sugar
250g Perfect Italiano Ricotta
Finely grated zest of ½ a lemon
1 tsp vanilla extract
½ cup cornflour
1 tsp baking powder
2 x 410g cans of sliced peaches (or any other tinned or stewed fruit)
1 tsp ground ginger (or other complimentary spices)
Tip Top Vanilla Ice cream
Here's how it's done
Preheat oven to 180°C fanbake and grease 6 ramekins or ovenproof cups.
In a mixing bowl beat the eggs and sugar until creamy and thick. Beat in ricotta, lemon zest and vanilla. Sift over the cornflour and baking powder and beat quickly to combine. Set aside.
Place peaches in a bowl and stir through the ginger. Divide amongst ramekins or ovenproof cups.
Top the peaches with equal amounts of the sponge mixture. Sprinkle with almonds and bake until risen and golden (about 20 minutes).
Serve with a sprinkle of icing sugar and a dollop of ice cream.
To make chocolate sponges replace 2 Tbsp of the cornflour with 2 Tbsp of good quality cocoa.