To serve this dish, stack the ricotta fritti on a plate or in a bowl, accompanied with a medium-sized dish of the zabaglione and a small dish of the raspberry sauce. Dip the ricotta fritti in the zabaglione as well as the raspberry sauce. Drizzle any leftover zabaglione over fresh fruit.

Tip: Make the zabaglione and raspberry sauce first, and chill them while you make the ricotta fritti.

Zabaglione Fredda
8 large egg yolks
2/3 cup Muscat
3/4 cup sugar
1 cup heavy cream, whipped to medium-firm peak

Raspberry Sauce
1 pint fresh raspberries
1/4 cup sugar

Ricotta Fritti
Mild vegetable oil, for frying
3 large eggs, lightly beaten
1 lb. fresh ricotta, drained for 12-24 hours
1/2 Tbsp sugar
2 Tbsp Muscat
Zest of two lemons
1/4 teaspoon salt
1 cup all-purpose flour
4 teaspoons baking powder
Powdered sugar, for dusting

For the zabaglione: Mix yolks, Muscat and sugar in a large mixing bowl (or the top of a double boiler). Place the bowl over a pot of simmering water and cook, whisking constantly, until mixture reaches 175 degrees. Transfer to another bowl, place over an ice bath, and stir to cool completely. Fold in the whipped cream to finish.

For the raspberry sauce: Combine raspberries and sugar in a small saucepan. Cook and stir over medium heat, mashing berries with a spoon, for a few minutes, until mixture is soft. Bring berries just to a boil, stirring, before removing the pan from the heat. Pour through a fine mesh sieve to remove seeds. Cool slightly to thicken.

For the ricotta fritti: Fill a medium saucepan about 2/3 full with vegetable oil, and heat to 325 degrees. In a large mixing bowl, whisk eggs, ricotta, sugar, Muscat and zest until smooth. Sift flour, salt and baking powder into a small bowl, then fold into the ricotta mixture. Using two spoons, drop small balls of the mixture into hot oil and fry for just a minute or two, until a deep, golden brown. Dust with powdered sugar and serve immediately. Repeat with the remaining batter, adjusting oil temperature as necessary.

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