Ricotta and Raspberry Pots

For a delicious Italian-flavoured dessert try Gino D'Acampo's luxurious recipe for a ricotta and raspberry souffle
By Gino D'Acampo
Ricotta and Raspberry Pots
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 200 g fresh raspberries, chopped
  • 3 tbsp amaretto (almond liqueur)
  • 4 eggs, separated
  • 130 g caster sugar
  • 325 g ricotta cheese
  • 30 g pistachio nuts, finely chopped
  • grated zest and juice of 1 lemons
  • 1 tbsp vanilla sugar
  • icing sugar, for dusting


1. Place the sliced raspberries and Amaretto in a saucepan. Gently simmer for 10 minutes, until the raspberries have softened. Set aside to cool.

2. In a large bowl, beat together the egg yolks and sugar until thick and pale.

3. Add the ricotta, pistachio nuts, lemon zest and juice and mix together well.

4. In a separate bowl whisk the egg whites until stiff. Whisk in the vanilla sugar.

5. Gently fold the whisked egg white into the ricotta mixture.

6. Preheat the oven to 180°C/gas 4.

7. Butter 4 ramekins and divide the raspberries among them. Top the raspberries with the ricotta mixture.

8. Bake for 20-25 minutes until puffed and lightly browned. Dust with icing sugar and serve at once.

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