Dried Fig and Fresh Ricotta Pudding

Ricotta makes as perfect a dessert as it does a pasta filling. Although this pudding, flavored with cloves and baked in a gingersnap crust, could be served on its own, I like to dress it up with dried figs plumped in a Marsala syrup. Any fig works; I use black Missions from my trees.


  • Unsalted butter for greasing
  • 1 Tbsp fine gingersnap crumbs
  • 3 large eggs
  • 2 cups (1 lb/500 g) fresh whole-milk ricotta cheese
  • 3 Tbsp sugar
  • 1 tsp ground cloves
  • tsp sea salt
  • 8–10 dried figs, hard stem tips removed, cut into quarters lengthwise
  • 1 cup (8 fl oz/250 ml) sweet Marsala


Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) pie pan. Sprinkle the prepared pan with the gingersnap crumbs, shaking the pan to distribute them evenly.

In a blender or food processor, combine the eggs, cheese, sugar, cloves, and salt and process until smooth. Pour into the prepared pie pan. Bake until slightly puffed and lightly golden, about 25 minutes. Let cool completely on a rack.

In a saucepan, combine the figs and Marsala. Let stand for 10 minutes, then place the pan over medium heat, bring to a simmer, and cook until the figs have softened, about 10 minutes.

To serve, cut the pudding into wedges and divide among 4–6 dessert plates. Spoon the warm figs and their liquid over each serving.