Vatican Tiramisu alla Ricotta (basically a pound cake with ricotta cheese in it) is, like most Vatican dishes, of Italian origins. We could have just as easily assigned this dessert to the Italian Cuisine pages. However, Tiramisu alla Ricotta is so immensely popular in this tiny sovereign country, that it stands out more as a traditional Vatican dessert. It is outstanding in its texture and flavor. A slice of Vatican Tiramisu alla Ricotta alone would make a journey to the Vatican well worth the trip!

(Photo Attributed to Author: Sumali)

Vatican Tiramisu alla Ricotta Special Recipe-

Ingredients:

• 18 oz. yellow cake mix (get the kind without pudding in it)
• 3 chicken eggs (unless your cake mix is the kind that does not require adding eggs)
• vegetable oil and water (the amounts to use will be on the cake mix package’s instructions)
• 15 oz.  ricotta cheese
• 3/4 cup granulated white sugar
• 1 tbsp. pure vanilla extract
• cinnamon sugar

Directions:

1. Preheat your oven to 350° Fahrenheit.
2. Grease and flour a 9″ x 13″ baking pan.
3. Simply follow your cake mix package’s directions, and then pour the prepared mixture into the pan.
4. Either by hand, or using an electric hand mixer if you have one, mix and blend the sugar, vanilla and ricotta together until thoroughly incorporated.
5. Ladle the sweet cheese mixture on top of the batter, evenly and close together. You want the cheese mixture to form a complete layer.
6. Pop the pan in the oven and bake for 25 mins; then pull it out and sprinkle with cinnamon sugar mixture. Put the pan back into the oven and bake for about 15 to 20 minutes more. You will know the cake is done when a toothpick poked deep into the center of the cake pulls back out clean.
7. When finished baking, the sweet cheesy layer will be on the bottom and the nice moist cake on top.
8. Serve your Vatican Tiramisu alla Ricotta with some freshly brewed coffee or tea.

Note: For more great Vatican cuisine recipes, click here. Also, for more recipes from the world’s smallest countries, click here.

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