Baked Ricotta and Raspberry Desserts

Made with Perfect Italiano™ Ricotta



Preparation Time:

5 minutes

Cooking Time:

30 minutes


  • 500g Perfect Italiano™ Original Ricotta
  • 2 eggs, lightly whisked
  • ½ tsp cinnamon
  • ½ vanilla bean, seeds scraped
  • zest of one lemon
  • ¼ cup honey
  • ½ punnet raspberries
  • double cream or mascarpone, to serve



  1. Preheat the oven to 180°C.
  2. In a large bowl, mix together the ricotta, eggs, cinnamon, lemon zest, vanilla seeds and honey until all ingredients are completely combined. Evenly divide the mixture between 4-6 ramekins (depending on size) until they are 3/4 full.
  3. Scatter over the raspberries and place in the oven to cook for 25-30 minutes or until the puddings have risen and turned golden. Remove the puddings from the oven and to cool for a few minutes.
  4. Serve with cream or mascarpone.



  • Replace raspberries with other berries like strawberries or blueberries for a delicious alternative
  • You can use frozen berries if fresh berries aren't available