serves 4

  • 2 bananas, sliced
  • juice of ½ lemon
  • 500 g rhubarb
  • 50 g (60 ml) sugar
  • seeds from 1 vanilla pod
  • 40 ml almond liqueur
  • 3 eggs, separated
  • 60 ml cream
  • 300 g ricotta cheese
  • 30 ml ground almonds

Preheat oven to 180°C. Mix banana slices with the lemon juice and spoon into a baking dish. Wash and trim the rhubarb and cut into pieces. Add to the bananas in the dish with 30 ml of the sugar, the seeds scraped out of the vanilla pod and the almond liqueur. Mix well. Mix the egg yolks smoothly with the cream, ricotta and the rest of the sugar. Beat the egg whites until they form stiff peaks and fold into the cream mixture. Fold in the ground almonds and spread mixture smoothly on top of the fruit. Bake for about 20 – 25 minutes, until lightly browned.