MIGLIACCIO

AuthorTamaraDifficultyBeginner

A dangerously delicious desert saved for special occasions (or not). In Italy this is typically eaten at Easter!

Yields8 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

You will need

 500 ml Milk
 500 ml Water
 40 g Butter
 1 Lemon - the peel
 1 pinch salt
 200 g Semolina
 4 Eggs
 250 g Granulated sugar
 350 g ricotta
 2 tsp Vanilla extract
 1 tbsp Limoncello (optional)
 Icing sugar to decorate

Method

1

Put the milk, water, butter, salt and lemon peel in a pot and bring to a boil.

2

Remove the lemon peel and add the semolina while continuously stirring.

3

Cook the semolina for 10 minutes (keep stirring!). If you get any lumps, use a stick mixer to remove them. Let it cool down a little.

4

In the meantime, whisk the eggs with the sugar. Add the ricotta, vanilla extract and Limoncello (if you use it) and whisk well.

5

Add the lukewarm semolina to the ricotta mixture and whisk to combine.

6

Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.

7

Bake in a pre-heated oven at 180°C /355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.

8

Let it cool down completely, then plate it up and dust it with icing sugar and serve.

Ingredients

 500 ml Milk
 500 ml Water
 40 g Butter
 1 Lemon - the peel
 1 pinch salt
 200 g Semolina
 4 Eggs
 250 g Granulated sugar
 350 g ricotta
 2 tsp Vanilla extract
 1 tbsp Limoncello (optional)
 Icing sugar to decorate

Directions

1

Put the milk, water, butter, salt and lemon peel in a pot and bring to a boil.

2

Remove the lemon peel and add the semolina while continuously stirring.

3

Cook the semolina for 10 minutes (keep stirring!). If you get any lumps, use a stick mixer to remove them. Let it cool down a little.

4

In the meantime, whisk the eggs with the sugar. Add the ricotta, vanilla extract and Limoncello (if you use it) and whisk well.

5

Add the lukewarm semolina to the ricotta mixture and whisk to combine.

6

Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.

7

Bake in a pre-heated oven at 180°C /355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.

8

Let it cool down completely, then plate it up and dust it with icing sugar and serve.

MIGLIACCIO

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