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Miele e ricotta

Recipe from: 3 May 2010

Ingredients 9
Servings 8
Time 15 mins


  • 500
    ricotta cheese
  • 1
    lemon, grated zest only
  • 2
    jumbo eggs
  • 3
    jumbo egg yolks
  • 3
    jumbo egg whites
  • 100
    runny honey
  • 50
    chopped cherries or chopped mixed glace fruit
  • 2
  • A grating or two of nutmeg


30 mins
Pre-heat oven to 150 C.

Squeeze the ricotta cheese through a fine sieve into a bowl and then add the whole eggs, the egg yolks, lemon zest, the honey, the nutmeg, the glace fruit and mix thoroughly before whisking in the marsala.

Whisk the egg whites to stiff peak stage and then fold in very carefully.
Bake for about half an hour until set and golden.
Take care not to over bake – remember that it will continue cooking until it cools down so it only needs to have set  - you don’t have too cook it firmly.

Read more on: recipe  |  italy  |  bake  |  eggs

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