Whipped Ricotta Flourless Cake

Separate egg whites from yolks.
In a large bowl, combine 1lb of Whipped Ricotta, potato starch, yolks, vanilla essence and whisk together until smooth and lump free.
In a second bowl, whisk together egg whites with sugar until soft peak forms, then incorporate mix with the other ingredients and stir until smooth.
Preheat oven to 350 Fahrenheit, pour the mix into 4 buttered small cake tins (about 4 inches), and bake for 35 minutes.
Garnish with powder sugar, mixed berries and drizzle with honey.