Ingredients for 6 people
400 g of Ricotta Osella
6 organic eggs (code 0) at room temperature
150 g of caster sugar
1 untreated lemon
Bergamot or Mirto liqueur
N.B. the eggs used in this recipe must be at room temperature
Wash the lemon thoroughly and grate the zest, taking care not to grate the white part, which is bitter.
Whisk the egg yolks with the sugar, until they are white and frothy. Add the Ricotta Osella, the lemon zest and the juice mixing thoroughly to obtain a smooth, even cream. Add two spoons of liqueur.
Whisk the egg whites into stiff peaks, adding a pinch of salt. Add the two mixtures together, mixing them gently with a spatula, trying to incorporate air. Grease a spring-form cake tin with butter and pour in the mixture.
Bake towards the bottom of the oven for about 30 minutes. Check the colour of the cake and if the surface starts becoming too dark, cover with a sheet of baking paper.
Take out of the oven and serve warm or cold, accompanying it with the fresh fruit of your choice.