Cherry Ricotta Casserole - cooking recipe

Ingredients

250 g cherries (canned or fresh)
50 g soft butter
50 g icing sugar
1 (15 g) packet vanilla sugar
2 eggs
250 g ricotta cheese
2 tablespoons semolina
2 tablespoons amarettinis (italian almond cookies)

Preparation

Preheat the oven to 160 \u00b0C.
Divide the eggs and beat the egg whites until stiff.
In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
Blend in semolina and ricotta cheese. Fold in egg whites carefully.
Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
Bake for approximately 35 mins and enjoy. =).