250g/9oz raspberries, fresh or frozen
250g/9oz lemon curd
150g/5oz caster sugar
200g/7oz caster sugar
1 tbsp poppy seeds
1 tsp vanilla extract
175g/6oz ginger biscuits, crushed
150g/5oz butter, melted
double cream, to serve
6 free-range eggs
1.2kg/2陆lb full-fat ricotta
150ml/5fl oz white wine