1 ½ cups of white sugar

4 eggs

12 oz ricotta cheese Polly-o the best!

2 ½ tsp vanilla extract

1 ½ TBSP’s  Limoncello

Peel of 1 whole lemon

3 ½ TBSP’s butter 

2 cups of milk

2 cups of water

1 ⅔ cups of semolina

Powdered sugar for garnish


Add the milk, water, butter and lemon peel to a pot and bring to a boil.  While you are waiting for this to boil, whisk the eggs, with the sugar.  Add in your ricotta, vanilla and limoncello to your eggs and sugar. Make sure you combine all of these ingredients very well with a whisk.  Once the milk, water, butter and lemon peel are boiling, remove the lemon peel and add the semolina.  You can lower the heat a little at this point. Cook for 10 minutes. Stir continuously to avoid lumps. Let cool.  Add the cooked semolina to the ricotta mixture and whisk well.  Pour the batter into a greased 9 inch springform pan.  Cook at 350 degrees for 1 hour.  Let it cool down completely and dust with powdered sugar.

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