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Cherry and nougat torronata

Cherry and nougat torronata

Serving size: Serves 6
Cooking time: More than 2 hours
Course: Dessert

Cherry and nougat torronata
INGREDIENTS

2 cups (400g) ricotta cheese
3/4 cup (165g) caster sugar
1 cup (280g) thick Greek-style yogurt
150g firm almond nougat, chopped finely
1 cup (200g) drained bottled morello cherries
350g fresh cherries, for serving
METHOD

1. Line an 11cm x 25cm loaf pan with a strip of foil or baking paper to cover the base and extend over two long sides.
2. Beat the ricotta and sugar in a small bowl with an electric mixer until smooth. Transfer the ricotta mixture to a large bowl; fold in the yogurt, then the nougat and morello cherries.
3. Spoon mixture into the prepared pan, smooth top. Cover, freeze overnight or until firm.
4. Turn out onto a board; slice. Stand for at least 15 minutes or until softened slightly before serving.
5. Decorate with fresh cherries, if desired.

Suitable to freeze.

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