Raspberry Ricotta Cream

Sort the raspberries, rinse briefly and let drain well. Put them in a bowl and drizzle with orange juice.

Whip the egg whites very stiff in a clean, fat-free bowl, gradually adding the vanilla sugar and a pinch of salt.

Place the ricotta in a second bowl, add 2–3 spoonfuls of the beaten egg whites and whisk until smooth and creamy.

Gently fold the remaining egg whites into the ricotta to retain as much air in the cream as possible.

Whip the cream until stiff and then also fold it gently into the ricotta–egg white mixture.

Coarsely crumble the amaretti. Fold the raspberries and amaretti loosely into the cream.

Fill the cream into dessert glasses and chill for at least 30 minutes.

Before serving, garnish with fresh raspberries and a few amaretti crumbs or a whole cookie.