Italian Ricotta Pie with Raspberry Cream
Italian Ricotta Pie with Raspberry Cream
Preparation time:
1 hour
Cooking time:
45 minutes


  • 220g caster sugar
  • mint leaves, to decorate


  • 450g ricotta cheese
  • 3 eggs
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 125ml thickened cream
  • 125ml milk
  • ½ tsp ground cinnamon


  • 120g plain flour
  • 1½ tsp baking powder
  • 30g caster sugar
  • 30g cold butter, chopped
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract


  • 160ml thickened cream
  • 190g fresh raspberries
  • 88g icing sugar
  1. Method
  2. Notes

  1. Preheat oven to 160C.
  2. To make filling, whisk all ingredients together to combine.
  3. To make pie base, sIft combined flour, baking powder and sugar into a processor. Add butter and pulse to form crumbs.
  4. Add egg and vanilla and pulse to combine.
  5. Divide mixture into four portions. Press each portion over base of a dessert pan hole with removable base.
  6. Top with ricotta filling.
  7. Bake for about 20 minutes or until filling is set.
  8. To make raspberry cream whisk all ingredients together until soft peaks form.
  9. To make spun sugar, line a large tray with baking paper.
  10. 10. Melt sugar in a small saucepan over medium heat until golden brown. Dip a fork into toffee and flick it carefully but rapidly from side to side onto prepared tray. Repeat until all the toffee is used. Pick up the delicate strands and shape into small mounds or nests.
  11. 11. Serve ricotta pies topped with raspberries and spun sugar. Decorate with mint. Serve with raspberry cream.

This recipe has not been tested.