FIADONE

Ingredients

• 16 oz. brocciu
• 5 eggs
• 1 cup sugar (set aside 1 tablespoon for the end of the recipe)
• Zest of 2 large organic lemons
• 1 tablespoon unsalted butter (for the mold)
• 2 tablespoons myrtle liquor (mirto) or brandy

Instructions

• Preheat the convection oven to 320F/160C.
• Beat the eggs and sugar for 5 minutes.
• Crush the brocciu with a fork and add the zest of the lemons and the brandy.
• Mix both preparations and whisk again for 10 seconds. The result should not be perfectly smooth and some small lumps may still be present.
• Butter a springform pan and pour in the mixture. Bake for 35 to 40 minutes. The fiadone is cooked when the top begins to brown, and the preparation is just slightly wobbly.
• As soon as it is out of the oven, sprinkle a tablespoon of sugar on the top of the fiadone.
• Once the fiadone has cooled, keep it in the refrigerator for at least 8 hours before unmolding.
• Serve cold.