Torta Frutti Di Bosco With Ricotta Whipped Cream

I saw this on a local news station as an Olympic Dessert special saluting Italy, but wanted to wait until I made it before posting. Very quick and easy and extremely good with or without the Ricotta cream. Makes a colorful presentation!!!

• Ready In: 24 hrs 20 mins
• Yields: 1 tart

Ingredients

• 2⁄3 cup unsalted butter, melted
• 1 1⁄4 cups sugar
• 8  large eggs, separated
• 1  tablespoon lemon zest
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 2 1⁄2 cups flour, sifted
• 4 1⁄2 cups  mixed blueberries or 4 1⁄2 cups raspberries or 4 1⁄2 cups blackberries or 4 1⁄2 cups strawberries

• for ricotta whipped cream

• 1⁄3 cup powdered sugar
• 1⁄2 cup ricotta cheese
• 1⁄4 cup powdered sugar
• 1  teaspoon vanilla extract
• 2  cups  whipping cream

Directions

1. Preheat oven to 350 degrees.
2. Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
3. Cream butter and sugar in a large mixing bowl.
4. Add egg yolks, one at a time, and continue mixing until smooth.
5. Add lemon zest and cinnamon.
6. In a separate bowl, whip egg whites and salt until stiff peaks form.
7. Gently fold egg whites into egg yolk mixture.
8. Fold flour into mixture until just blended.
9. Pour mixture into tart pan and spread evenly.
10. Top with 3 cups of mix berries (reserve remaining berries for topping).
11. Lightly press fruit into mixture.
12. Place in oven and bake for 1 hour.
13. Remove from oven and allow to cool.
14. In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
15. Set aside.
16. In a large bowl, whip cream until soft peaks form.
17. Add ricotta mixture and continue to whip until smooth.
18. Dust cake with powdered sugar and top with remaining fruit.
19. Serve with ricotta whipped cream.