"This is a dish from the Jews of Rome, traditionally made with sheep's milk ricotta."
- Clifford A. Wright
Ricotta is one of the most popular cheeses of Rome, Italy. Since we love ricotta cheese, it only seems appropriate that we offer you this dessert.
John has enough energy in the kitchen for everyone, and doesn't need a lot of sugar in his dessert. He's the perfect man for the job.
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An Italian Feast
This ricotta dessert recipe comes from An Italian Feast: The Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum Illustrated with More than 800 Recipes from Italy's 109 Provinces and 20 Regions by Clifford A. Wright.
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How to Make Timballo di Ricotta
Ingredients
- eggs
- sugar - we use Truvia (stevia & sugar blend)
- ricotta - made with sheep's milk if available
- lemon - zest from ½ of a lemon
- cognac - use 1-2 teaspoon of vanilla extract, ¼ cup water, & ¼ teaspoon apple cider vinegar to mimic the flavor of cognac
- cinnamon
- butter - for greasing
Food Allergy or Substitution Needed?
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Equipment
Separate the Eggs
Wash your hands with soap and water. Crack the eggs and separate the yolks one at a time. The egg whites and yolks should be in separate clean bowls. Wash your hands when finished.
Weigh the Sugar
Use a kitchen scale to weigh the sugar in a clean bowl.
Whisk the Egg Whites
Preheat the oven to 350 degrees Fahrenheit. Attach the wire whisk to the stand mixer. Whisk the egg whites until they form peaks and are stiff. Transfer the egg whites to a large clean bowl. Clean the mixing bowl.
Combine the Egg Yolks & Sugar
Add the yolks and sugar to the mixing bowl. Attach the paddle beater. Beat until it is homogeneous and pale yellow.
Add the Ricotta, Lemon Zest, Vinegar & Vanilla, & Cinnamon
Add the ricotta cheese to the bowl. Zest the lemon into the bowl. Use measuring spoons to add the vinegar, vanilla, and cinnamon to the bowl. Beat at medium speed to combine.
Transfer to the Bowl of Egg Whites
Transfer the mixture to the bowl of egg whites. Gently fold it in.
Butter the Pan or Mold & Transfer the Cheese Mixture
Butter a pie dish or flan mold. Transfer the cheese mixture to it so that it is even.
Bake for 1 Hour
Place the dish on top of a baking sheet or pan and bake for 10 minutes. After 10 minutes, decrease the temperature to 300 degrees.
Bake for 50 minutes, until light golden and a fork inserted into the center comes out clean.
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Timballo di Ricotta
For all you ricotta dessert lovers.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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Ricotta Timbale from An Italian Feast
Ingredients
- 5 eggs large, separated
- 1 cup sugar
- 1 ¾ lbs fresh ricotta made with sheep's milk if available
- ½ tablespoon lemon zest
- ¼ cup cognac or 1-2 teaspoon of vanilla extract, ¼ cup water, & ¼ teaspoon apple cider vinegar
- ¼ teaspoon ground cinnamon
- butter for greasing
Instructions
- Separate the Eggs: Wash your hands with soap and water. Crack the eggs and separate the yolks one at a time. The egg whites and yolks should be in separate clean bowls. Wash your hands when finished.
- Use a kitchen scale to weigh the sugar in a clean bowl.
- Whisk the Egg Whites: Preheat the oven to 350 degrees Fahrenheit. Attach the wire whisk to the stand mixer. Whisk the egg whites until they form peaks and are stiff. Transfer the egg whites to a large clean bowl. Clean the mixing bowl.
- Combine the Egg Yolks & Sugar: Add the yolks and sugar to the mixing bowl. Attach the paddle beater. Beat until it is homogeneous and pale yellow.
- Add the Ricotta, Lemon Zest, Vinegar, Vanilla, & Cinnamon: Add the ricotta cheese to the bowl. Zest the lemon into the bowl. Use measuring spoons to add the vinegar, vanilla, and cinnamon to the bowl. Beat at medium speed to combine.
- Transfer the mixture to the bowl of egg whites. Gently fold it in.
- Butter a pie dish or flan mold. Transfer the cheese mixture to it so that it is even.
- Bake for 1 Hour: Place the dish on top of a baking sheet or pan and bake for 10 minutes. After 10 minutes, decrease the temperature to 300 degrees. Bake for 50 minutes, until light golden and a fork inserted into the center comes out clean.
Notes
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/ricotta-dessert
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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