Baked Ricotta Pudding with Strawberry Sauce

Preparation info

  • Makes

    6 to 8

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Italian budino di ricotta, with a texture something like cheesecake, is one of a category of desserts called dolci ai cucchiaio, or spoon desserts. Included are puddings, mousses, and other soft, custardy sweets. We’ve used part-skim ricotta cheese, one egg yolk, and a minimum of sugar to make a light and creamy baked pudding. It’s nice served with a fresh berry sauce.


  • 2 containers (15 ounces each) part-skim ricotta cheese
  • ½ cup plus 1 tablespoon granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons unbleached (all-purpose) flour
  • 2 tablespoons finely chopped candied citron or dried currants, if citron is unavailable
  • ½ teaspoon grated lemon zest
  • 2 large egg whites, at room temperature
  • Salt
  • Strawberry Sauce (recipe follows)


    1. Empty the ricotta into a sieve set over a bowl. Cover with plastic wrap and let drain, refrigerated, overnight.
    2. Heat the oven to 350°F. Spray a shallow -quart baking dish with nonstick cooking spray or grease lightly with vegetable oil. Bring a kettle of water to a boil for a water bath and set aside.
    3. Using an electric mixer, beat the ricotta, ½ cup sugar, egg yolk, vanilla, almond, and cinnamon until light, about 5 minutes. The mixture will still be a little grainy. Fold in the flour, citron, and lemon zest.
    4. Beat the egg whites with a pinch of salt until soft peaks form. Gradually beat in the remaining 1 tablespoon sugar until the whites are stiff and shiny. Gently fold the whites into the ricotta mixture.
    5. Pour mixture into the prepared baking dish and place in a larger shallow baking pan. Place on the oven shelf and pour enough boiling or very hot water into the larger baking pan to come halfway up the sides of the baking dish. Bake until the pudding is puffed and golden, about 55 minutes. Carefully remove the pudding dish from the water bath and place on a rack to cool to room temperature. Serve the pudding at room temperature, spooned into bowls and drizzled with strawberry sauce.