A light and creamy dessert!

After making this 3 times in the past two weeks I knew I had to share the recipe! Ins mired by Italian ricotta pie but with my own twist for extra creaminess by adding mascarpone cheese.

.

🌱Vegetarian

🍽️6 portions

.

🍋Ingredients

• 500g ricotta

• 250g mascarpone

• 2 eggs

• 80g caster sugar

• 1 Lemon zest

• 20g honey

• 35g double cream

• 1 tsp vainilla extract

• 1 shortcrust pastry

🍋Method

• Butter a 20cm pie dish and cover with the shortcrust pastry. Cover with parchment paper and add pie weights on top and blind bake for 20min at 180C until golden. Leave it to cool for 20min

• Add all the filling ingredients to a bowl and blend until very smooth

• Add to the baked pie shell

• Bake at 180C for 30min. It should be slightly jiggly at the middle. Leave it to cool completely (minimum 5 hours)

• When ready to serve dust with some icing sugar and lemon zest

FAQS and Tips

• A good quality ricotta make a big difference. You can find it in Italian supermarkets.

• If you do not have pie weights you can use dried chickpeas or rice instead