Ricotta Casserole

A delicate, airy, and very light ricotta casserole with a soft creamy texture. Thanks to the whipped egg whites, it turns out especially fluffy and almost melts in your mouth 

Ingredients (for a 22–24 cm / 9–10 inch springform pan)

• 500 g ricotta

• 1/2 cup milk (120 ml)

• 1/2 cup sugar (125 g)

• 4 eggs

• 1 tsp vanilla extract

• 2 tbsp starch

• sour cream and berries for decoration

Steps

1. Separate the egg whites from the yolks

2. Whip the egg whites until stiff peaks form, gradually adding half of the sugar

3. In a separate bowl, mix the ricotta with the remaining ingredients

4. Gently fold the whipped egg whites into the ricotta mixture

5. Bake at 160°C (320°F) for 60 minutes

Let the casserole cool in the oven, then chill in the refrigerator

Before serving, if desired, spread sour cream on top and decorate with berries