Ingredients for 4 people:280 g fresh sheep’s milk ricotta2 eggs3 egg whites1 bunch of white grapes (approx. 200 g)3 tbsp honey1 tsp ground cinnamon salt
(1) Zuccotto is a typical Florentine dessert, here in a version that is different from the traditional one.
Line a “dome” shape mould, or bowl (diameter 15 cm, depth 10 cm) with a sheet of greaseproof paper – to do so, first dampen the paper and then squeeze out the water. Wash the grapes, cut them in half and eliminate the seeds. In a heavy-bottomed pan, dissolve the honey with a spoonful of warm water, add the grapes and cook for 5 minutes over a lively heat. Turn it off and, using a slotted spoon, remove half of the grapes from the pan, let the liquid drip off and put them on a plate to cool. Put the pan with the remaining grapes in it to one side; you need them to garnish the Zuccotto.
In a bowl, squash the ricotta well with a fork and then beat it with a whisk; incorporate the eggs, the grapes and then delicately, a little at a time, fold in the egg whites beaten to stiff peaks with a pinch of salt. Stir until the mixture is smooth and then pour it into the mould. Level the surface and cook the Zuccotto in a bain-marie (put the mould in a baking tray that has about 2 cm of water in the bottom), in a preheated oven, at 180 °C, for 20 minutes. Now remove it from the oven, let it cool down and then put it in the fridge for a couple of hours. When it’s time to serve the Zuccotto, tip it out of the mould onto a plate, sprinkle with the cinnamon – using a tea strainer – and garnish with the grapes set aside earlier, very slightly heated.