Thanks you posting this recipe by Danielle Oteri. The recipe is more of a home style one, which is probably why it doesn’t include the glaze. The really fancy ones are more like mini casatas in structure and are usually made professionally at a bakery. But this recipe looks very nice. I think I’ll try it out for Christmas and let you know how it comes out.

Erica

Minni di Virgini, or St. Agatha’s Breasts
Danielle Oteri

by Danielle Oteri on February 4, 2011

Minni di Virgini

Makes 8 breasts

1 lb pounds ricotta
2 cups sugar
1 tsp vanilla
1 tbsp chopped dark chocolate or chocolate chips
5 eggs, separated
1 1/2 cups sugar
1 1/4 cups flour, sifted
1 tsp vanilla
1/2 tbsp lemon rind
8 maraschino cherries, sliced in half

In a stand mixer fitted with the paddle attachment, whip the ricotta until creamy. Mix in the sugar and vanilla, then fold in the chocolate chips. Refrigerate for at least two hours.

Preheat the oven to 375˚. Grease and flour an 18-inch square cake pan or two 9-inch square baking pans.

Once more using the paddle attachment, cream the egg yolks and sugar for 2-3 minutes, until thickened and lemon-colored. Add flour a little at a time, making sure each scoop is fully incorporated before adding more. Mix in the vanilla and lemon rind.

In a clean bowl, whip the egg whites until stiff but not dry and fold into the cake batter. Pour into the prepared pan and bake for 40 minutes or until a knife or cake tester inserted into the center of the cake comes out clean. Turn out on a wire rack to cool.

When the cake is completely cool, cut 8 rounds of cake using a juice glass or round cookie cutter. These will become the base of your minni. Top each sponge cake disc with a generous dome of ricotta custard and one of the maraschino cherry halves.
BBP Florida