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Baked ricotta with amaretti crumble

Australian Gourmet Traveller Italian breakfast recipe for baked ricotta with amaretti crumble.

By Emma Knowles
  • 15 mins preparation
  • 30 mins cooking plus soaking
  • Serves 4
  • Print
Baked ricotta with amaretti crumble
You'll need to begin this recipe a day ahead.


  • 200 gm dried wild figs, soaked in hot water overnight, drained
  • 50 gm dried muscatels
  • 125 ml (½ cup) orange juice
  • 55 ml lemon juice
  • 1 cinnamon quill
  • 240 gm honey
  • 400 gm ricotta
  • 3 eggs, separated
  • For greasing and dusting: butter and sugar
  • To serve: icing sugar, coarsely crumbled amaretti and coarsely chopped roasted almonds


  • 1
    Combine figs, muscatels, juices, cinnamon and half the honey in a small saucepan over medium-high heat. Simmer until figs are tender and liquid reduces to a syrup (10-12 minutes), then set aside at room temperature.
  • 2
    Meanwhile, preheat oven to 170C. Process ricotta, egg yolks and remaining honey in a food processor until smooth, then transfer to a bowl. Whisk eggwhites and a pinch of salt until firm peaks form (3-4 minutes), fold into ricotta mixture and divide among 4 buttered and sugared 300ml-capacity ovenproof ramekins or bowls. Bake until puffed and golden (15-20 minutes), dust with icing sugar and serve immediately with fruit compote, crumbled amaretti and roasted almonds.
  • undefined: Emma Knowles