ITALIAN RICOTTA PUDDING

Ingredients:
Ricotta cheese - 225 gms
Candied fruits - 50 gms
Sweet Marsala - 60 ml
Double cream - 250 ml
Castor sugar - 50 gms
Grated rind of one orange
Fresh Raspberries - 350 gms

To decorate:
Strips of thinly pared orange rind

Method:

• Press the ricotta through a sieve into a bowl.
• Finely chop the candied fruits and stir into the sieved ricotta with half the Marsala.
• Put the cream, sugar and orange rind in another bowl and whip until the cream is standing in soft peaks.
• Fold the whipped cream into the ricotta mixture. 
• Spoon into individual glass serving bowls and top with the raspberries.
• Sprinkle the raspberries with the remaining marsala and dust the top of each dessert liberally with castor sugar.
• Decorate with the strips of pared orange rind and serve.