This fantastic recipe comes from Chef Lorenzo Nobili from Alegria.


  • 6x90mm short crust tart shell (blind baked)
  • 300gm ricotta
  • 200gm mascarpone
  • 200gm Candied mix Peel
  • 120gm Caster sugar
  • 5 egg yolk
  • 6 egg white
  • Lemon zest cut into fine strips
  • Icing sugar
  • 200gm mascarpone


Mix ricotta, mascarpone, mixed peel, egg yolks and 100g of caster sugar in a large bowl with a wooden spoon
Whisk six egg whites until firm in a separate bowl.
Add remaining 20 gm of sugar and whisk until stiff peaks form
Gently fold egg whites into ricotta and peel mix
Spoon mix into tart shell and fill to the rim
Bake for about 25 mins in an oven preheated to 160℃ or until the filling retains a slight wobble
Dust with icing sugar, lemon zest and spoon of mascarpone


Great recipe from Chef Lorenzo Nobilio at Alegria Bistro and Bar. Photography by Caco Photography and Babyrhino

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.