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Timballo di ricotta
Baked ricotta pudding
Preparation info
- Makes
6
servings - Difficulty
Easy
Appears in
Published 2013
From the Roman Jewish tradition.
Ingredients
Method
Grate the rind (colored part only) from the lemon half. Separate the eggs. Reserve the whites in a bowl. Put the egg yolks in a second bowl and add the confectioners’ sugar. Beat with an electric mixer until a soft cream forms. Add the ricotta, grated rind, a pinch of cinnamon, and the brandy and mix well. Beat the eggs whites with a fork or whisk until stiff peaks form. Gently fold the whites