What makes this cake so special?
It’s soft, creamy, and gently spiced with cinnamon. It’s not quite a cheesecake, not quite a crostata—more like a rustic Italian tart that wraps you in warmth. This mascarpone ricotta cake is the kind of dessert you make when you want something comforting but not complicated. It’s perfect for brunch, afternoon coffee, or a quiet moment at the end of the day.
Is it difficult to make?
Not at all. In fact, it’s one of those recipes that feels almost meditative. You start by whisking eggs and sugar until they’re light and frothy—like a soft cloud. Then you gently fold in mascarpone and ricotta, letting the creaminess build slowly. The filling comes together in minutes, and the base? I used a sheet of pasta frolla (Italian shortcrust pastry) to keep things simple and add a buttery crunch.
Why cinnamon instead of lemon or vanilla?
Sometimes, a dash of cinnamon suffices. It adds warmth and depth without overpowering the delicate flavor of the ricotta and mascarpone. No zest, no extract—just a teaspoon of spice that turns this cake into something quietly elegant.
Can I make it ahead?
Absolutely. This cake is even better the next day, when the flavors settle and the texture becomes almost mousse-like. It holds beautifully in the fridge and slices like a dream.
Is it traditional?
Not exactly—but it’s inspired by tradition. It’s the kind of cake that feels familiar even if you’ve never made it before. A blend of Sicilian ingredients, personal touches, and a little improvisation—like using pasta frolla as the base and watching the cream gently wrap around the edges as it bakes.
Mascarpone Ricotta Cake—A Cozy Italian Dessert with a Cinnamon Twist
Description
A soft, creamy hug in every bite—this mascarpone ricotta cake is gently spiced with cinnamon and wrapped in a buttery shortcrust base. Simple, cozy, and perfect for quiet mornings or shared coffee.
Ingredients for a 9-inch tart pan
Instructions
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Preheat your oven to 340°F (170°C). Roll out the pasta frolla and press it into your tart pan. Prick the base with a fork to prevent puffing.
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In a mixing bowl, beat the eggs and sugar until light and frothy. This step adds air and gives the cake a delicate texture.
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Gradually add mascarpone and ricotta, mixing gently until smooth and fully incorporated. The batter should be creamy and slightly thick.
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Stir in flour, cinnamon, and salt. The cinnamon adds warmth and depth—no need for vanilla or lemon zest this time.
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Pour the filling into the pastry shell. As it bakes, the cream will gently wrap around the edges of the dough, creating a rustic, cozy look.
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Bake for 45–50 minutes, or until the top is golden and the center is set. Let cool completely before removing from the pan.
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Dust with powdered sugar and serve as is—or with a spoonful of whipped cream or seasonal fruit.
Note
This cake is simple, but it speaks volumes. The cinnamon gives it a subtle spice, and the whipped eggs make it light yet satisfying. The pasta frolla base adds just the right amount of crunch, and the filling is soft like a cloud.
It’s perfect for brunch, afternoon coffee, or a quiet moment at the end of the day. And like all good things—it’s even better the next morning.
Hi David,
it is a Square Tart Pan, 9 by 9 inches.
Anna Maria
You indicate a tart pan but it looks like a rectangular sheet pan. What are the dimensions