How to make it

  • process sugar and marmalaide in a food processor until smooth, then add ricotta,vanilla,orange rind,brandy and eggs until well combined and smooth.pour mixture into a lightly greased and floured 18cm springform pan and bake for 1 hour at 170C (it will still be slightly wobbly in the centre) , then turn off oven and leave baked ricotta in oven, with door slightly ajar, until cool.
  • For strawberry sauce, combine sugar,wine and juice in a saucepan and stir over medium heat for 3 mins or until sugar dissolves. add berries and cook until berries are soft.process mixture in a food processor until smooth,then return to saucepan and simmer over medium heat, skimming any scum that arises to the surface,until mixture has reduced enough to coat the back of a
  • serve baked ricotta at room temp or lightly chilled, dusted with icing sugar and strawberry sauce.

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