Ingredients:

80gr raisins
3tblsp sweet marsala
450gr sheep’s ricotta
100gr caster sugar
1tblsp plain flour
3 eggs (separated)
60ml double cream
60ml crème fraiche
1 vanilla pods
¼ tsp salt

Method:

Soak the raisins in the marsala.
Add the caster sugar and flour to the ricotta and beat until smooth.
Add the egg yolks, creams, marsala, raisins and vanilla pods.
Beat the whites with salt. Fold in the ricotta mixture and pour into a springform tin with cooked sweet pastry on the base.
Bake for about 50 minutes at 160?c

Sweet pastry
100gr unsalted butter
1 egg yolk
150gr plain flour
50gr icing sugar

Blend all ingredients  together until dough is formed and chill for 30 minutes.
Roll out and cut to size of springform dish.
Bake for 20 minutes. Cool down, then add ricotta mix.