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Ingredients
Serves 4
- 10-12 dry biscuits
- 3 tbsp soft butter
- 3 nectarines
- 250 g ricotta
- 3 eggs
- 100 g caster sugar
- 50 g unrefined cane sugar
- 1/2 tsp cinnamon
- 20 mini meringues
- candied orange peel
Preparation
Beat the egg yolks with the caster sugar in a bain-marie until the mixture is frothy. Dry the ricotta and add to the eggs, mixing gently. Beat the egg whites until stiff and fold them into the mixture, using a downward motion. Leave to stand in the fridge for at least 40 minutes.
Meanwhile, cut the nectarines into segments and cook in a frying pan for 2 minutes with the cane sugar and cinnamon. Crumble the biscuits, add the soft butter, rub together quickly with your hands and divide the crumble obtained into the bottom of 4 small jars or glasses.
Spoon in the ricotta cream, cover with the nectarines and decorate with crumbled mini meringues and candied peel.
