And finally, a cheese course — though not quite a cheesecake. This was based on an incredibly delicious and memorable dessert-and-cheese-course-in-one which I had in Florence.
- 10 oz part skim ricotta
- 6 oz mascarpone
- ½ cup sugar
- 3 large eggs
- Honeycomb and fresh black pepper
With an electric mixer, blend the cake ingredients, then bake at 350 for 20 minutes or until just coming together, remove from the oven, let them come to room temperature and then chill them. When ready to serve, slice honey comb thinly and top each cake with a slice, then grind pepper over the cupcakes and serve.