Combine ricotta, caster sugar, zests, orange juice and eggs in a bowl.

Sift in flour, cornflour and baking powder and combine, but don't overwork the batter. Cover and refrigerate for 1 hour.

In a heavy-based saucepan, heat enough oil to cover a golf ball twice to 180°C. To test the temperature of the oil, sprinkle in some flour. If it sizzles, the oil is ready. Use 2 spoons to shape mixture into quenelles, and cook, in batches of 2 doughnuts, for 2 minutes or until golden.

Drain on paper towel, dust with caster sugar and serve warm with coffee or your favourite dessert wine or sparkling.

CHOCOLATE DIPPING SAUCE

Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water. Once melted, beat until smooth.

In a separate bowl, combine 2 tbsp caster sugar, 2½ tsp cornflour, pinch salt and ½ tbsp milk, then stir into chocolate mixture.

Cook for 5 minutes over medium heat, stirring until thickened. Remove from heat, stir in 30g butter and ½ tsp vanilla extract. Serve in a dipping bowl with doughnuts.