I cannot translate tummale di ricotta in a way that would make sense. Dark from ricotta is not what this dessert is about. It is a creamy Sicilian cheesecake that is both luxurious and light, as described in the recipe book I got the recipe from. I would describe it as a delightful blend of orange and chocolate in the softest of cakes.
Head straight on to the Recipe For ♥ Tummale Di Ricotta ♥
The best dessert I ate all year
For my birthday, Dave and I had planned on going out for dinner. However, the restaurant called to say we were the only table, and would we prefer to come another time. It really is not fun dining out like that, and so we decided to go the following day for lunch. We chose to eat from their small plates menu, and I got to choose each dish we had. I did it in the form of starters, mains and desserts, and the tummale di ricotta was by far the best dessert I have had all year, when dining out. I asked the waiter if he could convince the chef to give me the recipe. He showed me the page it featured in Harvest Table, so I made a scan, and printed it off at work to try.
Perfecting recipes
The first time I made it, the top was too dark. Now, tummale translates to dark, but it refers to the chocolate in the dessert and not the baked effect. The second time I made a mistake and used the wrong tin, which resulted in a flat cake, that was still delicious, but not perfect. I checked online for the recipe and found the exact same one on a French website, and it translated to what was in the book. Using my instincts, and the correct tin, I made this a third time and it was even better than what I had at Pink Valley Wines. I am so glad I got this to work, and it will be the best dessert you make all year if you try it.
Take a look at this inspiring recipe for ♥ Tummale Di Ricotta ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Tummale Di Ricotta
Ingredients
- 4 eggs, separated
- 150 g fructose
- 400 g ricotta, drained weight *
- 40 g cornflour, sifted
- 1 orange, zest finely grated and juiced **
- 75 g dark chocolate, roughly chopped
- 0.625 mls fine salt
- icing sugar for dusting (optional)
Method
- Preheat the oven to 200° Celsius
- Line the bottom and sides of a 20cm loose bottomed cake tin with baking paper
- Place the egg yolks and fructose into a large mixing bowl and whisk using an electric whisk until pale and thickened
- Add the ricotta, cornflour, orange zest and juice and whisk to combine
- Add the chocolate and fold to combine
- Place the egg whites and salt into a stand mixer bowl and whisk until stiff peaks form
- Add the the rest of the mixture, a third at a time, gently folding until completely combined
- Pour the batter into the cake tin and place into the oven to bake for 40 minutes
- Remove the tin from the oven and leave to cool completely
- When cool, remove from the tin and dust with icing sugar if you want it sweeter
Notes
** You will need 30mls juice for the recipe.
See the links below for blog posts I published on December 23:
- 2023: The Seafood Lover’s Guide to Gourmet Dining
- 2020: Black Sesame Cookies
- 2019: Barmbrack
- 2016: Tarragon Mayonnaise
- 2015: A Day In Darling
Today I will be planning our Christmas lunch as well as getting the house organized for my parents who are coming to visit. I will be on leave until the 7th of January and will pop into my blog when I have time ♥.
First of all . . . have a great time with your parents and warm and happy Yuletime days together. And enjoy the rest of the days you will be able to take off. All matters going peacefully right . . . Your dessert does haves simple but different/from/usual ingredients and a very appetizing look . . .
thanks Eha, this dessert was really good – and thank you for your wishes 🙂
This is my first time hearing of Tummale Di Ricotta – so glad you perfected the recipe – this looks and sounds like such a delicious and tender treat uniting chocolate and orange.
It was an amazing treat 🙂
Ha! Those old translations can be pretty odd! But the cake looks beautiful. Merry Christmas!!!
Merry Christmas to you too!
Geez…a restaurant could do that? No wonder there ain’t many customers. They should have serve you two like queen and king since you were the only one who booked a table. The cake looks amazing!
We have done it before, been the only table – and it is not fun! The region we live in has far too many restaurants and in winter many don’t have enough bookings to stay open. So rather we didn’t go, and then went the following day when they were fuller 🙂
I’ve never heard of this dessert before – interesting and looks really delicious!
It is so delicious 🙂
Cheese and chocolate are a match made in heaven. Happy holidays,
Amalia
xo
Happy holidays to you too!
oh I can’t remember the other name for this dessert … Happy new year to you.
sherry
I wish you could! Happy new year to you too xx