Budino di Ricotta

Ingredients

• 2 cupsricotta
• 4eggs, large; separated — yolks beaten into batter, whites whisked to stiff peaks and folded in
• 3 tbspflour
• 1 1/4 cupssugar
• 1 tspcinnamon
• 2lemons, zest only, grated
• 5 tbspdark rum, baked ~40 minutes at 180°C — just under the 45-minute baking threshold for full alcohol evaporation; some alcohol likely remains
• powdered sugar, for dusting to serve

Method

1. 1

   Heat the oven to 350°F. Separate the eggs. Mash the ricotta in a large bowl and beat in the egg yolks until smooth, then stir in the flour, sugar, cinnamon, grated lemon zest and rum and mix well.

2. 2

   In a clean bowl, whisk the egg whites to stiff peaks.

3. 3

   Gently fold the beaten egg whites into the ricotta mixture in two or three additions.

4. 4

   Pour the batter into a buttered and floured 25cm cake pan.

5. 5

   Bake for about 40 minutes, until the cake is firm and a skewer comes out clean.

6. 6

   Serve hot or cold, dusted generously with powdered sugar.

Nutrition per serving