Here’s a great desert that takes very little time to make but will please everyone. While you won’t find this in restaurants, this is one of those dishes that graces the Roman table.  

1 lb. Fresh Ricotta 
1 cup powdered sugar
3 eggs and 2 egg yolks
1 pinch of salt
2 teaspoons cinnamon
the grated zest of one lemon
2 Tablespoons butter
fresh mixed berries

•Preheat the oven to 350 degrees.

•In a large bowl, add the ricotta and the powdered sugar. Adding the eggs, one at a time, mix well with a wooden spoon until well blended. 

•Mix in the salt, lemon zest and one teaspoon of the cinnamon.

•Grease well a round baking pan (with a 10” diameter) with butter.

•Pour the mixture into the baking pan and spread it evenly.

•Bake in the oven for 40 minutes.

•When it is cooked all the way through (test by poking it with a toothpick and see if anything sticks to it), gently remove it from the pan by turning it upside down onto a plate and let cool completely. 

•Serve at room temperature covered in berries, and powdered sugar & cinnamon to taste.