Name: Cherry and nougat torrone
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cup (400g) ricotta cheese; 3/4 cup (165g) caster sugar; 1 cup (280g) thick greek-style yoghurt; 150 gram firm almond nougat, chopped finely; 1 cup (200g) drained bottled morello cherries; 350 gram fresh cherries, for serving

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.

Ingredients

2 cup (400g) ricotta cheese

3/4 cup (165g) caster sugar

1 cup (280g) thick greek-style yoghurt

150 gram firm almond nougat, chopped finely

1 cup (200g) drained bottled morello cherries

350 gram fresh cherries, for serving

Method

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.

Women's Weekly Food

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Ingredients

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