Ingredients for 4 people
3 Robiola (300 g)
100 g of sugar
160 g of raspberries
icing sugar and coloured sugar strands to decorate
Cream the Robiola with the sugar and the eggs, using a whisk, to make a smooth and creamy mixture: pour into four small oven-proof dishes, sink a few raspberries into each one and cook using the bain-marie method in a pre-heated oven at 16°C for 45 minutes.
Take the dishes out of the bain-marie, leave them to cool slightly and then put them in the refrigerator.
Decorate with a few raspberries set aside, a dusting of icing sugar and the coloured sugar strands.