500g of Italian ricotta, zest of a lemon and a 340g jar of good quality or homemade lemon curd, 120g of sugar, 50g of cornflour, 6 medium eggs and 2 teasp of vanilla sugar.
Raspberries and/or other berries to serve with mint sprigs…
Preheat oven to 175c/gas 4.
Grease and line the base of a spring form 9″ tin or two large loaf tins.
Combine the ingredients above into a smooth batter and pour into tin. Bake for an hour or until set. Leave to sit and set in tin for 15 minutes before removing spring form side of tin and chilling.
Decorate before service with berries – great served with a tart raspberry coulis or pouring cream.
Can be made 3 days in advance and kept refrigerated.