Sospiri di monaca, Sicilian recipe

Procedure

The sighs of nun are very simple to prepare, but you don't have to be in a hurry when you whip eggs with sugar, because they have to be well swollen. Put eggs, sugar and salt in a large bowl and whip with electric whips or planetarium until the mixture has become swollen, whitish, dense and fluffy, quadrupled in volume. If mounted with electric whips it will take about 15-20 minutes.

Add the sifted flour and incorporate it into the dough using a spatula, not with whips. Incorporate it slowly and be careful that the flour does not remain at the bottom of the bowl but is well dissolved in the egg and sugar dough. You will get a yellow mass, dense, frothy. Coat a baking tray of baking paper and preheat the oven to 175 degrees static.

Put the dough for the savoyards in a pastry bag without a nozzles, cut the tip and spread the dough on the baking paper forming domes, like the ones you see in the picture. Once the dome has been formed, add a little more dough to the center, so that cooking swollen and then you can cut and make a pocket.

Bake and cook for 10-12 minutes or until the cookie is swollen and well golden. Churning out, gently cool and peel off the savoyard paste from the baking paper. Allow to cool completely and store in a frost bag, to keep the pasta moist and fluffy.

For the filling of the sighs of nun, you just have to sift through the cottage cheese with a fine mesh sieve, to get a cream, and mix it with icing sugar. If the cottage cheese was very moist and with the presence of serum, I suggest you leave it in a schoolboy for at least 3-4 hours to lose liquid. To make the ricotta filling firm and easily manageable, you can work it and season it with sugar the day before you make the sweets and let it firm in the refrigerator for one night.

Sospiri di monaca, Sicilian recipe

Cut the savoyard paste from a pocket (you don't have to cut them in half but at the top, as you see in the picture). Put the cottage cheese in a pastry bag and fill the monk's sighs in abundance, then leveling the cream with a spatula. Garnish messina nun sighs with a candied orange zest or candied cherry and sprinkle with plenty of icing sugar. Remember, get ready a day in advance, they're even better. Bon appétit!