Baked Blackberry Ricotta

Ingredients for 6 servings:

• 100 g biscuits (wholemeal), ladyfingers or similar
• 50 g butter, soft
• 250 g ricotta
• 3 m.-sized eggs
• 140 g yogurt 3.5% fat
• 1 packet of vanilla sugar
• 1 tbsp, leveled cornstarch
• 3 tbsp sugar
• 250 g blackberries

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Base: Crumble the biscuits and mix with the softened butter. Grease baking dishes or ovenproof glasses with butter and spread the biscuit/butter mixture into the base. Separate the eggs. Mix together the ricotta, yogurt, vanilla sugar, sugar, cornstarch, and a pinch of salt. Stir in the egg yolks. Beat the egg whites with the sugar until creamy, then fold in 2/3 of the blackberries. Pour the mixture into the dishes and top with the remaining blackberries. Bake at 180°C for about 35 minutes, let cool, and turn out. I then made a vanilla sauce, placed the baked pieces in the center, and garnished with lemon balm. This should also taste good with other berries if blackberries aren’t in season.