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Ricotta torta with vanilla and strawberries

Recipe by Jo Feehan

Giant strawberries really make a difference to the presentation of this dish.

  • 350gms ricotta cheese
  • 70 gms of honey
  • 50gms of cornflour
  • 4 free range eggs
  • zest of 1 lemon
  • 1 vanilla bean, split and seeds scraped.
  • 3 giant strawberries or 6 regular size
  • 15 gms of butter + 15 gms of sugar for the pan
  1. Preheat the oven to 180°C/350°F.
  2. Lightly grease a 18cm spring-form pan and sprinkle with sugar.
  3. Separate the yolks from the egg whites.
  4. Beat the egg whites until stiff and set aside.
  5. In a new bowl, beat the ricotta with the honey, add the yolks, the lemon zest, the vanilla beans and the flour. Mix until well combined.
  6. Carefully add the egg whites, moving from bottom to top to combine.
  7. Pour the mixture into the greased and sugared pan.
  8. Cut the strawberries in 3mm thick slices and arrange them nicely on the batter.
  9. Bake your ricotta torta for 40 minutes.


For more tasty recipes by Jo, check out her website, here.