With autumn raspberries abundant, there's no better time to try this easy and delicious recipe from @sydneymarkets.

Ingredients

• 125g mascarpone 
• 150g fresh ricotta cheese (from the deli) 
• 1⁄4 cup thick natural yoghurt 
• 2 tbs icing sugar 
• 3 passionfruit, pulp removed 
• 300g raspberries 
• Icing sugar, for dusting 
• Almond biscotti, to serve

Method

1. Combine mascarpone, ricotta, yoghurt and icing sugar in a bowl. Using electric beaters, beat until smooth. Gently swirl through passionfruit pulp.
2. To serve, spoon mascarpone mixture and raspberries into serving bowls or glasses. Lightly dust with icing sugar. Serve with almond biscotti.

Recipe from Sydney Markets (www.sydneymarkets.com.au)