1/2 cup (125 ml) ricotta cheese, drained (4 1/2 oz / 130 g)

1/2 cup (125 ml) mascarpone cheese (4 oz / 120 g), at room temperature

1/4 cup (60 ml) sugar

3 egg whites

In a bowl, beat the ricotta, mascarpone and 3 tbsp (45 ml) of the sugar with an electric mixer until smooth. Set aside.

In another bowl, beat the egg whites and the remaining sugar (1 tbsp / 15 ml) with an electric mixer until soft peaks form.

With a spatula, gently fold the egg whites into the ricotta mixture. Divide among four dessert cups. Cover and refrigerate for 1 hour.

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