Mixed Berry Ricotta Cake with Red Raspberry Sauce
Pre-heat oven to 350 degrees
In a large chilled bowl beat egg whites to shoft peaks with a pinch of salt.
Place the ricotta cheese in a bowl and break up with a wooden spoon, lightly fold in the beaten egg whites. Add 3 tabelspoons of Kozlowski Farms Red Raspberry Syrup & Sauce and vanilla, gently continue to fold all ingredients together, to not over mix.
Butter four ramekin bowls. Spoon the ricotta mixture evenly into them and level off the tops of the bowls.
Bake in the pre-heated oven for 20 to 22 minutes until the cakes have risen and are a light golden brown.
While the cakes bake, place berries in a large bowl. Fold the remaining cup of raspberry syrup to the berries and set aside.
On a dessert plate or bowl, garnish the bottom on the dish with a teaspoon of the syrup juice from the mixed berries, extra raspberry syrup may also be used here.
Invert the ramekin with the ricotta cakes and place on top of the syrup, spoon mixed berries around the cakes.
Garnish top of cakes with sifted powdered sugar and mint leaves.