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.

  • 15 mins preparation
  • Serves 6
  • Print


Cherry and nougat torrone
  • 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
  • 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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