The Love Chef


Dessert Recipes

Torta di Ricotta e Zucca

            7 large egg whites
¼ pounds ricotta cheese
            2 large egg yolks
            1 cup sugar
½ cups pureed canned pumpkin
½ tablespoons vanilla extract
½ teaspoons pumpkin pie spice
            1 teaspoon baking powder
            Confectioner's sugar for sprinkling

Serves 8 to 12

Preheat the oven to 350° F. In a large bowl, beat the egg whites until stiff and set aside.

In a separate large bowl, mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice, and baking powder. Fold in the egg whites.

Pour into a greased and floured 8-inch springform pan. Bake for 50 minutes to 1 hour. Check with a cake tester or toothpick inserted in the center of the cake. The tester should come out clean. The texture will resemble a soufflé. Let cool and refrigerate overnight. Dust with confectioner's sugar when serving.


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Page last updated: Thursday, October 10, 2002 10:21 AM ET