Air fryer doughnuts with quick berry compote

Method

1. Crack the eggs into a mixing bowl, lightly beat, then stir in the ricotta, vanilla and caster sugar. Fold in the flour to create a thick batter.
2. Heat the air fryer to 200°C. Use 2 dessert spoons to scoop the batter into 8 balls, adding them to the air fryer basket in a single layer with plenty of space between each (cook in batches if needed). Cook for 6-7 minutes until golden and crisp.
3. Meanwhile, put the berries in a pan with 1 tbsp caster sugar. Bring to a simmer, then bubble for about 6 minutes until broken down into a compote. Serve the doughnuts warm and dusted with icing sugar, with the berry compote for dunking.