In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour. Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan. Crust In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside. In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes. In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan. Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed. At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.

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1 Tbsp. (15 mL) golden raisins 5 Tbsp. (75 mL) dried cranberries 3 Tbsp. (45 mL) rum 475 g bari ricotta cheese 3 egg yolks 1 egg 2 Tbsp. (30 mL) flour 1/2 cup (125 mL) coarse-granule maple sugar 1 cup (250 mL) white chocolate chips 3 egg whites