Budino Di Ricotta

Name: Budino Di Ricotta
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Ricotta; 4 Eggs; 3 tbsp Flour; 250 g Sugar; 1 tsp Cinnamon; Lemons; 5 tbsp Dark Rum; Icing Sugar

This Budino di Ricotta is a light, custardy baked dessert, somewhere between a cheesecake and a soufflé. It comes together quickly, combining ricotta with egg yolks, a touch of flour, sugar, and warming spices like cinnamon and lemon zest. A splash of dark rum adds depth, while stiffly beaten egg whites keep the texture airy. Bake it until firm, then serve warm or chilled, dusted with a cloud of icing sugar.

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Recipes.zone

August 13, 2026

15 minServes 4

Cook mode

cake baking desert sweet alcoholic calorific vegetarian

Method

2 steps · 15 min total

01
Prepare Batter and Bake
First, mash the 500 g ricotta and beat it with the 4 egg yolks. Stir in the 3 tbsp flour, 250 g sugar, 1 tsp cinnamon, grated lemon rind, and 5 tbsp dark rum until well combined; a food processor can speed this up.
Separately, beat the egg whites until stiff, then gently fold them into the ricotta mixture. Pour into a buttered and floured 25 cm cake tin and bake at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until firm.