Individual berry custards

Instructions

1. Place a roasting pan on the middle rack of the oven and fill it halfway up with water. (You will be placing twelve 7.5cm x 4 cm ramekins in pan; water should not come more than halfway up the height of the ramekins. Then preheat the oven to 175ºC.
2. Combine the beaten eggs with the ricotta cheese, cinnamon, nutmeg, and 50g of sugar in a medium bowl until well blended.
3. Place a wafer on the bottom of each ramekin, top each with 1 tablespoon of the ricotta mixture. Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer. Fill ramekins with about 2 tablespoons more of the ricotta mixture so each wafer is completely covered.
4. Carefully place the ramekins in the roasting pan (careful not to scald yourself with hot water). Bake for 35 - 40 minutes, until the top just starts to turn golden. Carefully remove the ramekins from the hot water and allow to cool on a rack for 30 minutes.
5. Spray about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top.