Ricotta and Mascarpone Mousse

Instructions

1. 1

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

2. 2

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

3. 3

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