Cherry Ricotta Casserole

1. 1

   Preheat the oven to 160 u00b0C.

2. 2

   Divide the eggs and beat the egg whites until stiff.

3. 3

   In a second bowl cream the butter and the sugars. Add the egg yolks one by one.

4. 4

   Blend in semolina and ricotta cheese. Fold in egg whites carefully.

5. 5

   Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).

6. 6

   Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.

7. 7

   Bake for approximately 35 mins and enjoy. =).

* Per serving · 4 servings · Values may vary.

No additional tips available.