TORTA FRUTTI DI BOSCO WITH RICOTTA WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• Cream butter and sugar in a large mixing bowl.
• Add egg yolks, one at a time, and continue mixing until smooth.
• Add lemon zest and cinnamon.
• In a separate bowl, whip egg whites and salt until stiff peaks form.
• Gently fold egg whites into egg yolk mixture.
• Fold flour into mixture until just blended.
• Pour mixture into tart pan and spread evenly.
• Top with 3 cups of mix berries (reserve remaining berries for topping).
• Lightly press fruit into mixture.
• Place in oven and bake for 1 hour.
• Remove from oven and allow to cool.
• In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• Set aside.
• In a large bowl, whip cream until soft peaks form.
• Add ricotta mixture and continue to whip until smooth.
• Dust cake with powdered sugar and top with remaining fruit.
• Serve with ricotta whipped cream.