Ingredients Nutrition


  1. Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin.
  2. Add egg yolks and beat until light and frothy.
  3. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon.
  4. Whirl Ricotta in a food processor or blender until smooth.
  5. Stir into custard mixture with lemon juice, peel and vanilla.
  6. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar.
  7. Fold custard into egg whites.
  8. Pour into 9-inch spring-form pan.
  9. Arrange peaches cut side down.
  10. Cover and refrigerate at least 4 hours.
  11. Unmold.
  12. Crush gingersnaps and sprinkle on top of cake.

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