Cherry Ricotta Casserole

Directions

1. 1
   Preheat the oven to 160 °C.
2. 2
   Divide the eggs and beat the egg whites until stiff.
3. 3
   In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
4. 4
   Blend in semolina and ricotta cheese. Fold in egg whites carefully.
5. 5
   Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
6. 6
   Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
7. 7
   Bake for approximately 35 mins and enjoy. =).