Cherry and nougat torrone

This versatile firm dessert, made with a mixture of ricotta and sugar, combines well with many fruits - here with the sour, tart flavour of morello cherries added alongside nutty nougat and smooth yoghurt. Whip it up in advance for a festive season gathering.
cherry and nougat torronataAustralian Women's Weekly



1.Line an 11cm x 25cm loaf pan with a strip of foil or baking paper to cover the base and extend over two long sides.
2.Beat the ricotta and sugar in a small bowl with an electric mixer until smooth. Transfer the ricotta mixture to a large bowl; fold in the yoghurt, then the nougat and morello cherries.
3.Spoon mixture into the prepared pan, smooth top. Cover, freeze overnight or until firm.
4.Turn out onto a board; slice. Stand for at least 15 minutes or until softened slightly before serving.
5.Decorate with fresh cherries, if desired.

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