Ricotta pudding

Name: ricotta pudding
Cook time: 40 min
Total time: 110 min
Yield: 8
Cuisine: Italian
Ingredients: 25 ml Marsala sweet Italian dessert wine GallandGall; 100 g currants bag of 250 g; 80 g pine nuts container of 80 g; 2 g butter to grease; 1 lemon; 4 medium sized egg; 100 g granulated sugar; 500 g ricotta container 250 g

Italian pudding dessert with ricotta, marsala, pine nuts and currants

Ingredients

Kitchen Stuff

1 spring form (Ø 22 cm)
1 mixer
1 baking paper

Directions

Preheat the oven to 180 ° C.
Bring the marsala with the currants to a boil in a saucepan. Turn off the heat and allow to cool.
In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
Grate the yellow skin of the scrubbed lemon. Grease the spring form with some butter.
Put the eggs and sugar in a large bowl and beat with a mixer to a thick cream.
Stir in the lemon zest, the ricotta, pine nuts and the currants with the marsala.
Spoon the ricotta mixture into the spring form lined with parchment paper. Fry the pudding in the middle of the oven in approx. 40 min. Until golden brown and done.
Allow to cool to room temperature and cut into points.