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Family Tested & Approved
powdered sugar ; divided
raspberry or apricot preserves
Grease and flour 12x8" baking dish.
In a small bowl combine the ricotta , 1/3 cup powdered sugar and 1 egg yolk . Spread evenly in the bottom of the baking dish.
In a medium bowl combine eggs and remaining egg white , sour cream , remaining 1/3 cup powdered sugar and salt.
Beat on medium speed of electric mixer for 2 minutes.
Pour egg mixture over ricotta.
Bake @ 325° for about 1 hour or until puffy and set.
Serve cut pieces topped with sour cream and preserves.