1) Line the base of a 3 pint souffle dish (app 18cms diameter, 8cms deep) with nonstick baking paper
Beat the ricotta, mascarpone and caster sugar together till smooth and then add ground almonds and kirsh/schnapps/brandy if used
Whip double cream till stiff and set about 2 tablespoons aside for decoration later. Cover reserved whipped cream and refrigerate. Likewise set 5 or 7 raspberries aside (always odd numbers for decoration)
Crumble amaretti and gently fold into whipped cream with raspberries and ricotta/mascarpone mixture
Place two or three boudoir biscuits in souffle dish and hold upright and in place with a big blob of the mixture. Continue around the dish until the side of the dish is covered by biscuits ( the last 2 or 3 may need to be tapered slightly to fit.
Immediately before serving, remove clingfilm and paper, turn out on to serving dish and remove paper that was on what was base of souffle dish and is now top of malakov. now top. Decorate with reserved whipped cream and raspberries.
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