Marsala spagnolette with ricotta, the recipe for Marsala sweets made with sponge-dough, ricotta and chocolate. Marsala spagnolette with ricotta are not a very well-known dessert, but they are definitely a dessert you must try and if you arrived on this Google page, I’m sure you already know them, perhaps because you have eaten them in Marsala and their delicacy won you over! The Marsala spagnolette, made with sponge-dough and ricotta, are a delicate dessert whose crumbly shell seems to melt in your mouth — a traditional recipe from the Trapani area that always wins everyone over at the first bite. The original Marsala spagnolette can be prepared in 15–20 minutes, baked for 10 minutes, made without butter, oil or leavening agents, with a very creamy ricotta filling, a cloud-light outer shell and an irresistible aroma of cinnamon. So if you’re looking for the original ricotta spagnolette recipe, you’re on the right page: this recipe is foolproof and will guarantee the perfect result you want! Ready to find out how to make them? Let’s go to the kitchen — our Marsala sweets are waiting, but before rushing to the stove I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make Marsala spagnolette with ricotta
- 4 cups all-purpose flour
- 4 eggs (large)
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- as needed all-purpose flour (plenty, for working the dough)
- 2 cups sheep ricotta (dry and well drained)
- 3/4 cup granulated sugar
- 1 pinch ground cinnamon
- 1 tsp vanilla extract
- 3.5 oz dark chocolate (chopped or chocolate chips)
- as needed powdered sugar
- as needed ground cinnamon
Tools
- Bowls
- Mixer
- Baking sheets
- Parchment paper
- Sieve
- Work surface
- Oven
- Piping bag
How to make Marsala spagnolette with ricotta
Start by preparing the filling, which must be made with a dry ricotta that has been left to drain in the refrigerator for at least 24 hours. Pass the ricotta through the fine mesh of a sieve two or three times, then add the sugar and mix. Add the vanilla extract, the chopped dark chocolate or chocolate chips and the cinnamon. Mix until combined.
Now make the sponge-dough.
Beat the eggs with the sugar until you obtain a dense and very voluminous mixture. While continuing to beat, incorporate the flour in three additions, the baking soda and the vanilla extract.
Flour the work surface with a generous layer of flour and pour the very, very soft and almost unmanageable mixture onto it. Dust it with more flour and flatten it with your hands to form a layer less than 1 cm thick (about 3/8 in).
Using a bench scraper, portion an approximately 70–80 g piece of floured dough (about 2.5–2.8 oz; you can weigh it because if well floured it won’t stick). Place it on the palm of your hand and fill it with the filling that you have placed in a piping bag.
With both hands, give light taps to bounce the dough so it wraps around the filling. Once wrapped, place the spagnolette on a baking sheet lined with parchment paper, seam side down, and proceed the same way with the rest.
Watch the video to see the procedure:
Bake the spagnolette in a preheated oven, conventional mode, for 10 minutes at 428°F. Remove from the oven, let them cool slightly, dust with powdered sugar and decorate with a stripe of ground cinnamon.
Our Marsala spagnolette are ready to be enjoyed. In winter they can be stored at room temperature for up to 3 days; in summer or if it’s very hot, it’s better to keep them in the refrigerator.
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