Recipe by Ace Holland

Topping

• 4 Cosmic Crisp®
• 2 tsp cinnamon
• 100g brown sugar
• 2 tbsp water

Caramel

• 200 g sugar
• 75 g butter
• 160 ml heavy cream
• Pinch of sea salt

Cake

• 900 g ricotta (whole fat)
• 475 ml heavy cream
• 8 eggs (separated)
• 2 extra egg yolks
• 2 tbsp lemon zest
• 1 tsp salt
• 1 tbsp vanilla extract
• 400 g sugar
• 250 g all-purpose flour

1. In a pot combine all of the topping ingredients and cook down until soft.
2. On medium-low heat caramelize the sugar until it is a deep amber colour and all of the sugar is dissolved add warmed cream and stir constantly bring back up to a boil then turn off the heat and add the butter and salt.
3. Preheat oven to 190 °C. Prepare pans by coating with butter and putting some caramel on the bottom.
4. Combine ricotta and cream in a food processor or in a bowl with an immersion blender (this step removes and graininess).
5. Mix until creamy, add yolks, vanilla, salt and the sugar rubbed with zest.
6. Add the flour until just combined.
7. Mix the egg whites in a stand mixer with the whisk attachment with a pinch of salt until foamy then add the remaining sugar and whip to firm peaks.
8. Fold in the meringue and pour the batter into the pan for ramekins bake for 35 min for springform 7 or 9 in bake for 55 min.
9. Once the cake has cooled, arrange the apples and drizzle caramel on top serve and enjoy.