Fresh raspberries with torronata

Fresh raspberries with torronata
Fresh raspberries with torronata Photo: Marco Del Grande

Torronata is an ideal dessert to serve during the festive season as it can be made well ahead and served with many summer fruits including peaches, cherries, mixed berries and nectarines. The recipe can easily be doubled or even tripled for a crowd.


350g ricotta, well drained

150g castor sugar

150g quality nougat

1 cup pouring cream

Finely grated rind of ½ lemon

Finely grated rind of 1 lime

2 punnets raspberries

2 tbsp chopped toasted pistachio nuts


For torronata, place ricotta and sugar in a medium bowl and stir until well combined and smooth. Chop nougat into small pieces. Whip cream to firm peaks. Combine ricotta mixture, nougat, cream and rinds in a bowl and mix well. Pour mixture into a bar tin or a freezer-proof mould (three-cup capacity) that has been rinsed in cold water. Cover and freeze until set. Cut into slices and serve with fresh raspberries. Scatter with pistachios.