Iced nutty cream

Serves 10

500g fresh ricotta cheese
8 tablespoons caster sugar
100g ground walnuts
4 tablespoons cognac (French brandy)
1 cup (250ml) cream, double
3 egg whites
3 tablespoons sugar

Place ricotta cheese in a food processor and process until smooth.

Fold in walnuts, cognac and stiff whipped cream.
Beat egg whites and 3 tablespoons of sugar until stiff peaks form.
Fold them gently into mixture.

Spoon into individual serving glasses and garnish with amaretti biscuits.