From the Kitchen of: Sylvia
Source: Jenn-Air Complete Cooking
1
container (15-16 oz)
Ricotta cheese
2/3
C
Confectioners' sugar, divided
1
Egg, separated
9
Eggs
1½
C
Dairy sour cream
1/8
tsp
Salt
Dairy sour cream
Raspberry or apricot preserves
Grease and lightly flour 12x8-inch baking dish.
In small bowl combine ricotta, 1/3 cup confectioner's sugar and 1 egg yolk. Spread evenly in bottom of baking dish.
In medium mixing bowl combine eggs and remaining egg white, sour cream, remaining 1/3 cup confectioners' sugar and salt. Beat on medium speed of electric mixer 2 minutes.
Pour egg mixture over ricotta.
Bake in preheated 325° oven about 1 hour, or until puffy and set.
Serve pieces topped with sour cream and preserves.