Fig and sweet ricotta semi freddo roulade

• By Claire Borg

For 8 people, you will need:

A piece of thin and plain sponge 30cm x 40cm, 400g of ricotta, three tablespoonfuls of icing sugar (sieved), 200ml of cream, 12 ripe figs.

Whisk the ricotta and icing sugar in an electric mixer, until smooth. Set this aside. In a clean bowl, whisk the cream until it is slightly firm. Fold it into the ricotta mixture. Peel the figs, mash them and spread them onto the sponge. Then evenly spread a layer of cream on top of it. Roll it up and wrap it in a sheet of baking-paper, and freeze it. Remove it from the freezer 15 minutes before serving, cut it into slices and serve it with whipped cream and pieces of fresh fruit.