Ricotta Custard

Episode 81 - Ricotta Custard


  • 4 Sponge Fingers
  • 2 tbsp Amaretto or other Almond flavoured Liqueur
  • 4 eggs
  • 125g Castor Sugar
  • 200g Ricotta Cheese
  • 2 tbsp Vanilla Essence
  • 30g Icing Sugar


  1. Place a sponge in each serving glass.
  2. Drizzle with liqueur and set aside.
  3. In a bowl, beat eggs with castor sugar until light and fluffy.
  4. Combine ricotta, vanilla essence and icing sugar in a blender or food processor
  5. Process until smooth.
  6. Scrape into bowl containing beaten eggs; beat until well combined.
  7. Divide the mixture between the serving glasses.
  8. Chill for 30 minutes before serving.