For the raspberry sauce:

In a small bowl add rinsed raspberries and sprinkle with sugar and cornstarch.

Lightly mix together and place in the fridge for a couple of hours.

For the Chocolate Ricotta Pudding:

In a food processor blend the ricotta and cocoa powder together until smooth.

Place in a large bowl.

Set a pot filled half way with water and shimmer.

Place a heat proof bowl over the water but not touching.

Add the egg whites, salt, and sugar.

Whisk constantly until the egg mixture is warm and the sugar is dissolved.

Next place the egg mixture in a mixer fitted with a whisk attachment.

Beat mixture on high for around 5 minutes until soft peaks are formed.

Then lightly fold the egg white mixture into the ricotta mixture until mixed.

In 6 small cups add a little raspberry sauce then top with the Chocolate Ricotta Pudding.

Set in the fridge to set for three hours until firm.

Top with a sprinkle of cocoa powder or whip cream.