There are so many wonderful berries at the market right now. I found Saskatoons, black raspberries, golden raspberries, mulberries, cherries and blueberries, many grown by Peter Wylie, a hobby farmer who brings them to the market after his office day job. Ruth Klahsen from Monforte Dairy produces a beautiful sheep's-milk ricotta and also a crème fraîche. Mixing the two together makes a sensational dessert topping.

4 cups mixed berries and pitted cherries

2 tablespoons sugar

½ cup ricotta

¼ cup crème fraîche, or more to taste

2 tablespoons honey

Combine mixed berries and cherries with sugar. Let sit for 30 minutes before using.

Mix ricotta, crème fraîche and honey. Place berries in a glass and top with ricotta mixture. Or you can layer berries, then ricotta cream, then more berries, and finish with ricotta cream. Serves 4.