Timballo di ricotta

Baked ricotta pudding

Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.

Ingredients

  • ½ pesticide-free lemon
  • 5 eggs
  • 8 ounces (225

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