Directions

1. In a bowl, beat the Ricotta, candied fruit, sugar, orange zest and Marsala for 2 minutes.
2. Whip the cream until stiff.
3. Using a rubber spatula, fold the whipped cream into the cheese mixture until blended.
4. Pour the mixture into dessert dishes and refrigerate for 2 hours.
5. “Frost” the berries by dabbing them all over with beaten egg white and sifting granulated sugar over them, turning the fruit to coat evenly. Place the frosted berries on a parchment-lined tray.
6. Allow to dry at room temperature for 1 hour.
7. Garnish the dessert with the frosted berries before serving.