Timballo di Ricotta

Warm Ricotta Soufflé Pudding

Preparation info
  • Serves

    8 to 12

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Be sure to use fresh, moist ricotta for this classic Roman Jewish cheese dessert. I’ve doubled the sugar, as the original recipe seemed very flat. I also added a tablespoon of flour for a smoother texture; in another version of this recipe, called Cassola or channa, flour is added, too. I halved the cognac as the finished pudding was too alcoholic-tastin