If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Combining two of my other ricotta-based recipes and using up my vast sea of egg whites, I decided to cross the Atlantic to come up with this dessert idea. It is very quick and easy. You can create this with any ricotta cake, so I used mine (http://www.food52.com/recipes/10358_figgy_upside_down_cake) and any ricotta-based ice cream, and also used mine (http://www.food52.com/recipes/10357_ice_creamed_ricotta) to get the flavors of Italy in an "a la mode" version of our baked Alaska. Hey, it was afternoon, and we wanted to try something different for tea! It was pretty delicious, too. —Sagegreen
- 10 ounces ricotta cake, such as figgy upside down cake on this site
- 1 cup ricotta ice cream, such as ice creamed ricotta on this site
- 3 large egg whites, room temperature
- 1/4 cup sugar
- 1/4 teaspoon almond essence
- 1/4 teaspoon salt
- In a baking dish, fashion the ricotta cake on the bottom and a mound of the ice cream on top. Store in the freezer.
- Preheat oven to 500 degrees. Whip the egg whites with a mixer. Slowly add the sugar, salt and almond flavoring. Continue beating until you have stiff peaks.
- Take out the baking dish from the freezer. Mound up the meringue on top. Using a spoon sculpt a pattern wavelets on top if you like.
- Pop into the oven and watch like a hawk for about 5 minutes until the peaks are golden brown. Serve immediately: Have at it!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.