Instructions: Pess the ricotta through a sieve into a bowl. Finely chop the candied fruits and stir into the sieved ricotta with half the Marsala. Put the cream, sugar and orange rind in another bowl and whip until the cream is standing in soft peaks.

Fold the whipped cream into the ricotta mixture. Spoon into individual glass serving bowls and top with the raspberries. Chill until serving time.

Sprinkle with the remaining Marsala and dust the top of each bowl liberally with superfine sugar just before serving. Decorate with the orange rind.

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