The Original Messina-Style Monaca’s Sighs. These are small cakes made with soft sponge fingers and in the original version filled with ricotta cream. Other variations include chocolate or cream filling.
Today I am offering you the original recipe that my grandmother made in our pastry shop.
Also with the Bimby.

Thought for you:

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Regional Italian
Seasonality: All Seasons

496.41 Kcal

calories per serving

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Energy 496.41 (Kcal)
Carbohydrates 78.11 (g) of which sugars 57.67 (g)
Proteins 17.86 (g)
Fat 14.50 (g) of which saturated 8.81 (g)of which unsaturated 5.48 (g)
Fibers 0.69 (g)
Sodium 212.37 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients The Original Messina-Style Monaca’s Sighs

For the sighs

2 3/4 cups all-purpose flour
1 1/4 cups sugar
10 eggs
1 pinch salt
2.2 lbs sheep's ricotta cheese
1 1/3 cups sugar
1 packet vanillin
to taste powdered sugar
6 candied cherries

The Original Messina-Style Monaca’s Sighs

Tools The Original Messina-Style Monaca’s Sighs

1 Stand Mixer
Spatula – spatula
Piping Bag piping bag
2 Baking Sheets Shallow Rectangular, Aluminum, 40 x 30 cm
Parchment Paper Cuki in sheets
Oven hot point Ariston
Electric Whisk Hand Mixer with Double Whisks, 7 Speeds

Preparation: The Original Messina-Style Monaca’s Sighs

Hand mix or use a whisk or stand mixer

In a bowl, combine the eggs with the sugar and a pinch of salt, and beat with a hand or electric whisk until the mixture is very light, fluffy, and frothy.
Gradually add the sifted flour, folding from the bottom up to prevent the batter from deflating.
Place the butterfly whisk into the bowl and add the egg whites, whisking them to stiff peaks for 3 minutes at speed 3.
Then add the yolks one at a time, continuing to whisk with the butterfly. Once the yolks are added, incorporate the salt and sugar through the opening.
Keep mixing at speed 3 continuously without turning off the machine until the ingredients are completely homogeneous.
Afterward, transfer the mixture to a large bowl and gradually add the sifted flour, folding from the bottom up with a spatula to prevent the batter from deflating.
Let’s form the sighs
Prepare a baking sheet that has been greased and floured or lined with parchment paper.
Pour the mixture into a piping bag with a wide and smooth nozzle, and form oval disks about 3-4 inches in length and bake in the oven at 350°F until golden brown (around 20 minutes).
You will get about 12 pieces.
Afterward, partially open the oven door and remove them only when they have almost completely cooled down. Then move them to a wire rack to dry properly.
Let the sheep’s ricotta drain and place it in the refrigerator until it has lost its whey, better if you buy it a day before.
Click here to see how I make it at home
Then sift it and mix it well in a bowl with the sugar and vanillin.
Cut the sponge finger in half leaving one half intact and with the help of a spoon fill them with plenty of ricotta cream. Then decorate with half a candied cherry.
Dust with powdered sugar
Here are the ready Original Messina-Style Monaca’s Sighs