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Recipe for :

Budino Toscano - Ricotta Dessert

CarmelitaThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website -


400 g of fresh ricotta
80g of ground almonds
125 g sugar
60 g raisins
4 egg yolks
grated peel of an organic lemon

60g of candied citrus peel

  • Preheat the oven to 170º.
  • Sieve the ricotta through a potato ricer into a large bowl. Do this twice, to make it light and fluffy.
  • Gradually stir in all the other ingredients, then pour into a water tight buttered and floured baking tin
  • Bake for about 30 minutes until the mixture is firm and cake like
  • Remove from the baking tin when cool, decorate with sprigs of mint, slices of halved lemons, fresh strawberries or whatever else is pretty and in season.
  • If decorating with powdered sugar do this only just before serving, as otherwise it gets damp and disappears.


  • This is also delicious uncooked, just spooned into pretty glass bowls, refrigerated briefly, and sprinkled with vanilla sugar!
  • In either case, a glass of Vin Santo goes nicely with this.

Serves 6

Carmelita Caruana
Cook Italy