Multi-fruit Ricotta Turrets with Pineapple Sauce

5 from 8 votes
Prep Time 35 minutes
Cook Time 9 minutes
Rest Time 3 hours
Total Time 3 hours 44 minutes
Course Dinner
Cuisine European
Servings 6 people


Fruit layer 1.):

  • 100 ml Strawberry juice
  • 1,5 Pck. Vanilla sugar
  • 10 g Custard powder

Fruit layer 2.):

  • 100 ml Orange / mandarin juice
  • 30 g Sugar
  • 10 g Custard powder

Fruit layer 3.):

  • 100 ml Raspberry juice
  • 100 ml Raspberry syrup
  • 25 g Custard powder

Roicotta Layer:

  • 180 g Ricotta
  • 200 g Curd cheese 20%
  • 30 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 tbsp Organic lemon, juice
  • 1 tsp easy go. Organic lemon, zest dried
  • 30 g Instant gelatin


  • 200 ml Pineapple juice
  • 1 Pck. Vanilla sugar
  • 15 g Custard powder
  • 4 tbsp Vegetable cream for whipping, alternatively normal


Preface and preparation:

  • The juices processed here are the draining results when preparing my powdered fruits and are a small suggestion as to how they should not be disposed of, but could be processed further. The link for the powder production here: "Cheeky fruits"
  • You need a silicone mat with 6 muffin hollows. Oil your interior very lightly. All layers are prepared one after the other and, after they have set slightly, are filled in layers on top of each other. The cooling for all layers is usually sufficient until the next one has been prepared. So no long waiting times in between.

Fruit layer 1.):

  • Remove 2 tablespoons of the strawberry juice and mix with the custard powder. Bring the rest of the juice with the vanilla sugar to the boil, stir in the custard powder, let it set and then pour evenly into the 6 molds. Cool briefly and allow to form a thin skin on the surface.

Ricotta layer 1.):

  • Mix all ingredients - except for the instant gelatine - well. Then divide the mixture, stir 15 g instant gelatine into one half and place each on the strawberry layer. Let it cool and put on lightly. The reason for dividing the mass and the gelatine is that if you stir it in completely, it may be too firm for the 2nd layer and you can no longer fill it in smoothly. It is therefore advisable to stir in the gelatine shortly beforehand for the 2nd layer.

Fruit layer 2.):

  • Cook a pudding from all the ingredients as in layer 1.) and pour each onto the slightly tightened ricotta mixture. Let cool and skin form.

Ricotta layer 2.):

  • Now stir the remaining 15 g of instant gelatine into the 2nd half and spread it on the orange / mandarin layer. Let it cool again and let it sit.

Fruit layer 3.):

  • Cook a pudding from all the ingredients and pour the mixture on the 2nd layer of ricotta. The subsequent cooling time is approx. 2 - 3 hours.


  • Cook a sauce from juice, vanilla sugar and custard powder, then stir in the cream and round it off a little. If the dessert is to be eaten very soon and the sauce is still too hot, simply pour it thinly on a large plate. So it cools down quickly.
  • To serve, press the portions out of the hollows onto a plate, coat with the sauce and garnish the turrets as you wish. Then just enjoy ......... 😉
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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