Ricotta yogurt casserole with red fruit compote

Ingredients for 4 servings:

• 750 g berries, mixed
• 3 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp rum, to taste
• e.g. vanilla sugar
• 175 g ricotta
• 200 g Greek yogurt, 10% fat
• 40 g sugar
• 1 tsp vanilla sugar
• 25 g almonds, ground
• 3 m.-sized eggs
• some orange zest, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the red berry compote, place the fruit in a saucepan. Mix with the sugar, add about 2 tablespoons of water, and bring to a boil. Mash roughly with a potato masher or similar. Take a few tablespoons of the still-hot juice and mix it with the rum (you can omit it if children are eating with you). Now stir in the cornstarch. Thicken the red berry compote with the cornstarch and sweeten to taste. For the casserole, beat the eggs with the sugar, vanilla sugar, and orange zest. Mix with the ricotta and yogurt and fold in the almonds. Pour the mixture into a buttered dish. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 45 minutes, until the mixture has set and is lightly browned. Let cool with the oven door open. Serve warm or cold with the compote. The baking time may vary depending on the oven.