This is made with brocciu, a fresh sheep’s milk cheese similar to ricotta but stronger in flavour. Brocciu is not readily available in Australia, so substitute fresh ricotta.
- 500 g fresh ricotta
- 200 g caster sugar
- 1 lemon, zested, juiced
- 1 tbsp alcohol of your choice (such as grappa)
- 5 eggs, at room temperature
- mixed berries and icing sugar, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
You will need a 20 cm springform pan for this recipe.
Place cheese in a colander lined with muslin or a clean Chux cloth set over a bowl. Refrigerate for 1 hour to drain excess liquid.
Preheat oven to 180°C and grease a 20 cm springform pan. Place cheese, 50 g sugar and zest in a bowl, mixing until smooth. Add lemon juice and alcohol, mixing to combine.
In another bowl, whisk eggs with remaining 150 g sugar for 5 minutes or until pale. Slowly whisk cheese mixture into eggs, then beat until creamy. Pour mixture into greased pan and bake for 45 minutes or until firm. Cool in pan before removing. Serve topped with berries and dusted with icing sugar.
Photography by Brett Stevens.