Ingredients

Servings 8

• 7 oz shortcrust pastry dough
• ⅝ lb ricotta cheese
• 4 eggs
• 5 oz sugar
• 12 amaretti cookies or macaroons
• 1 lemon
• 1 lb cherries
• ½ cup milk
• vanilla
• butter
• salt

Preparation

20 minutes preparation + 25 minutes cooking

Use the shortcrust pastry to line the bottom and sides of a buttered oven-dish and sprinkle the bottom with crushed Amaretti biscuits. After this, lay in the cavity the stoned cherries; all close to one another in a single layer, sprinkled with sugar (a tablespoonful). Separately, work the Ricotta to a cream with the remaining sugar. Blend into the cream the vanilla essence, the milk, the grated lemon rind and the yolks; then mix in the egg whites beaten to stiff peaks with a pinch of salt. Pour the cream over the cherries and bake in a preheated oven at 350°F for 25-30 minutes.