An Italian dessert dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 4 h (includes chilling)

Organic sourcing

Lemons are part of the Dirty Dozen, so it's worth sourcing them organic to avoid pesticide residues. Eggs can also have better welfare and feed when organic.

Ingredients

• 500 g fresh ricotta cheese
• 100 g granulated sugar
• 2 large eggs
• 2 lemons, zest and juice
• 1 tsp vanilla extract
• a pinch sea salt
• to taste powdered sugar, for dusting

Method

1. Preheat the oven to 160°C (320°F).
2. In a large bowl, blend the ricotta cheese until smooth.
3. Add the granulated sugar and continue mixing until well combined.
4. Incorporate the eggs one at a time, mixing thoroughly after each addition.
5. Add the lemon zest, lemon juice, vanilla extract, and a pinch of sea salt to the mixture.
6. Mix until all ingredients are well incorporated and the batter is smooth.
7. Transfer the mixture into a lightly greased baking dish.
8. Place the dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish.
9. Bake for about 35-40 minutes or until the pudding is set and slightly golden on top.
10. Allow to cool at room temperature, then refrigerate for at least 3 hours before serving.
11. Dust with powdered sugar before serving.

Notes

• Substitute cow's milk ricotta with sheep ricotta for a richer flavor.
• Serve the pudding with fresh berries for extra freshness.
• Ensure the pudding is fully chilled for optimal texture.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.