Nougat dumplings served on a bed of South Tyrolean apple ragout with fresh berries

Cut the crust off the bread. Dice the bread and place the cubes in a bowl. Add the flour and stir.

In a separate bowl, blend the soft butter, vanilla sugar and salt into a frothy mass using a handheld blender. Add the ricotta, the separated eggs and the lemon peel. Mix well.

Work the bread cubes into the ricotta mass and stir the mixture well. Refrigerate for a good half hour.

To make the apple ragout, peel and deseed the apples. Cut them into small, even cubes. Lightly sauté the apple cubes in a frying pan. Deglaze with a splash of white wine and add honey. Continue to sauté the apples for about 5 minutes.

For the nougat dumplings, cut the nougat mass into 1x1 cm cubes. Wrap each cube into some of the ricotta mass to make a filled dumpling. Boil the dumplings in salted water for about 10 minutes.

Heat some butter in a frying pan and lightly toast the breadcrumbs. Remove the frying pan from the heat and season the breadcrumbs with sugar and cinnamon.

Roll the nougat dumplings in the mixture of breadcrumbs, cinnamon and sugar. Arrange them on a bed of apple ragout. Garnish the dish with strawberries, raspberries, blueberries and mint leaves. Voilà!