Fiadone Corse

Ingredients

• 500 g brocciu or fresh sheep's milk ricotta
• 4 eggs
• 200 g caster sugar
• Zest of 2 unwaxed lemons
• 2 tbsp eau-de-vie or lemon liqueur
• Butter for the dish

Before you cook

• Drain the brocciu in a sieve for 20 minutes if it is very wet
• Butter a 24 centimetre round dish or tin about 4 centimetres deep
• Grate the zest from both lemons
• Heat the oven to 180C

Steps

1. Whisk the eggs with the sugar for five minutes, until pale, thick and holding a ribbon.
2. Mash the brocciu with a fork in a separate bowl until it is smooth but still slightly grainy.
3. Fold the cheese into the eggs a spoonful at a time, keeping as much air in as you can.
4. Fold in the lemon zest and the eau-de-vie.
5. Pour the mixture into the buttered dish and level the top gently.
6. Bake for 35 to 40 minutes, until the top is deep gold and cracked and the centre no longer wobbles.
7. Leave the fiadone to cool completely in its dish, letting it sink and settle as it goes.
8. Cut it into diamonds and serve at room temperature with a small glass of eau-de-vie.