From Our Kitchen to Yours TORTE AL LIMONE (Lemon ricotta souffle with raspberry sauce) 2 Tbsp. unsalted butter at room temperature 2 Tbsp. whipping cream or sour cream ½ cup fine dry breadcrumbs or as needed 1 Tbsp. vanilla extract ½ cup sugar Grated zest of 2 lemons 5 eggs, separated ¼ cup toasted hazelnuts, chopped 1 pound (2 cups) fresh ricotta cheese Raspberry sauce (see separate recipe) 2 Tbsp. all purpose flour DIRECTIONS: Preheat the oven to 325. Butter the bottom and sides of a 9 inch springform pan. Sprinkle with breadcrumbs and tap out the excess. Using an electric mixer, beat together the sugar and the egg yolks until very thick and pale. On low speed, beat in the ricotta, flour, cream, vanilla and lemon zest. Mix gently until well combined. Stir in hazelnuts if desired. In a clean bowl, beat the egg whites until stiff peaks form. Stir ¼ of the beaten whites into the cheese mixture to lighten it, then fold in the remaining whites with a spoon or spatula just until no white streaks remain. Spoon the mixture into the prepared pan, leaving an inch at the top to allow the pudding to rise. Bake until set but still a little wiggly, about 50 minutes. Let cool in the oven with the door ajar for 1 hour to prevent it from cracking or sink- ing, or remove from oven and cool on a rack. To serve, run a knife along the sides of the pan to loosen caked, then remove the sides of the springform pan. Cut the cake into wedges and serve with raspberry sauce. Serves 6 to 8.

From Our Kitchen to Yoursvjbcellars.com/wp-content/...Souffle-with-Raspberry...(Lemon ricotta souffle with raspberry sauce) 2 Tbsp. unsalted butter at room temperature 2 Tbsp. whipping

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From Our Kitchen to Yours

TorTe al limone(Lemon ricotta souffle with raspberry sauce)

2 Tbsp. unsalted butter at room temperature 2 Tbsp. whipping cream or sour cream½ cup fine dry breadcrumbs or as needed 1 Tbsp. vanilla extract½ cup sugar Grated zest of 2 lemons5 eggs, separated ¼ cup toasted hazelnuts, chopped1 pound (2 cups) fresh ricotta cheese Raspberry sauce (see separate recipe)2 Tbsp. all purpose flour

DireCTionS:Preheat the oven to 325. Butter the bottom and sides of a 9 inch springform pan. Sprinkle with breadcrumbs and tap out the excess.

Using an electric mixer, beat together the sugar and the egg yolks until very thick and pale. On low speed, beat in the ricotta, flour, cream, vanilla and lemon zest. Mix gently until well combined. Stir in hazelnuts if desired.

In a clean bowl, beat the egg whites until stiff peaks form. Stir ¼ of the beaten whites into the cheese mixture to lighten it, then fold in the remaining whites with a spoon or spatula just until no white streaks remain. Spoon the mixture into the prepared pan, leaving an inch at the top to allow the pudding to rise.

Bake until set but still a little wiggly, about 50 minutes. Let cool in the oven with the door ajar for 1 hour to prevent it from cracking or sink-ing, or remove from oven and cool on a rack.

To serve, run a knife along the sides of the pan to loosen caked, then remove the sides of the springform pan. Cut the cake into wedges and serve with raspberry sauce.

Serves 6 to 8.