Welcome summer: a light and refreshing dessert with citrus and ricotta, perfect for sunny days

Embrace the essence of summer with this delicious dessert that combines the airy lightness of beaten egg whites with the creamy richness of ricotta and mascarpone. Infused with a generous squeeze of lemon juice, this dessert is both refreshing and satisfying, capturing the zesty spirit of sunny days. It's a perfect blend of textures and flavors that makes it an ideal treat during the warmer months.

Why you'll love it:
This dessert is a true celebration of summer's bounty, with a tangy lemon flavor that contrasts with the richness of mascarpone and ricotta, providing a refreshing finish. Using both ricotta and mascarpone creates a velvety texture that contrasts wonderfully with the light and fluffy base of whipped egg whites. This dessert is not overly sweet, making it a great choice for those who enjoy subtlety in their sweet treats.

Perfect occasion:
This citrus treat is perfect for any summer gathering, from backyard barbecues to elegant garden parties. It's also a great choice for a light dessert after a heavy meal or as a sweet note to a weekend brunch. Its refreshing qualities and light texture make it ideal to enjoy on a hot, lazy afternoon.

Decorating Tips:
Garnish this summer dessert with thin slices of lemon or a few sprigs of fresh mint for a touch of color and freshness. You can also lightly dust the top with powdered sugar or drizzle with a simple lemon glaze to enhance its visual appeal. Serving it in individual glasses topped with crushed cookies can add an extra touch of elegance and texture.

Ingredients:

• 4 egg whites
• A pinch of salt
• 4 egg yolks
• 120 grams of sugar
• 2 sachets of vanilla sugar
• 50 grams of melted butter
• 250 grams of ricotta cheese
• 100 grams of mascarpone
• 100 ml lemon juice
• 60 grams of cornstarch

Instructions:

1. Start by whisking the egg whites with a pinch of salt until they form stiff peaks. Put aside.
2. In another bowl, whisk together the egg yolks, sugar and vanilla sugar until the mixture is light and creamy.
3. Stir the melted butter, ricotta, mascarpone and lemon juice into the yolk mixture until well combined.
4. Gently stir in the cornstarch to thicken the mixture without losing its lightness.
5. Gently fold the whipped egg whites into the ricotta mixture, being careful not to deflate the airy texture.
6. Pour the batter into a suitable dish or individual serving glasses.
7. Chill in the refrigerator for at least 2 hours to set.
8. Serve chilled, garnished as suggested to celebrate the flavors of summer.

Appreciate!