Cherry and Nougat Torronata

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, December 2012).

Prep: 15 min   Serves: 6


  1. 400g ricotta cheese
  2. ¾ cup caster sugar
  3. 280g thick Greek-style yoghurt
  4. 150g firm almond nougat, chop finely
  5. 200g botled Morello cherries, drain
  6. 350g fresh cherries, for serving


  1. Line an 11 x 25 cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.
  2. Beat the ricotta and sugar in a small bowl with an electric mixer until smooth. Transfer the ricotta mixture to a large bowl; fold in the yoghurt, then the nougat and Morello cherries.
  3. Spoon mixture into the prepared pan, smooth top. Cover; freeze overnight or until firm.
  4. Turn out onto a board; slice.
  5. Stand for at least 15 min or until softened slightly before serving. Decorate with fresh cherries.