Summary

Ingredients

• 250 g ricotta
• 3 egg (s), separated
• 200 g suar
• 150 grams flour
• 1 tablespoon rum
• 0.5 ½ lemon (s), add the juice
• 250 g strawberries
• Butter and flour for the mold
• powdered sugar

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Instructions

1. Beat egg yolks with sugar until frothy. Add ricotta, flour and rum and stir until smooth. Beat the egg white until stiff and fold in carefully. Grease and flour the muffin tin, put 2 tablespoons of batter into each well and place quartered strawberries on top and press in lightly. Bake in a preheated oven at 190 degrees for 25-30 minutes. Let cool, take out and sprinkle with powdered sugar.