- In a bowl, beat the ricotta, mascarpone and 3 tbsp (45 ml) of the sugar with an electric mixer until smooth. Set aside.
- In another bowl, beat the egg whites and the remaining sugar (1 tbsp / 15 ml) with an electric mixer until soft peaks form.
- With a spatula, gently fold the egg whites into the ricotta mixture. Divide among four dessert cups. Cover and refrigerate for 1 hour.
- When ready to serve, sprinkle with cookies or nuts and garnish with fruit, to taste.
When your fruit are not as ripe and sweet as you would like, just poach them in syrup for a few minutes.