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.