In Abruzzo, soffioni di ricotta (also called sweet fiadoni) are beloved traditional treats—often shaped like little “ravioli,” but also made as a single cake version like this one.
The name comes from how light and airy the filling becomes, almost as if a “breath” (un soffio) could lift it.
This cake is famously easy: simple pantry ingredients, a thin tender crust, and a super moist, cloud-soft ricotta center.
Follow the little tips below and you’ll get a gorgeous, golden, bakery-style soffione every time.
About the Corfinio substitution (U.S.-friendly)
The original recipe uses Liquore Corfinio, a traditional Abruzzese sweet herbal liqueur (about 39% ABV) made from the distillation of herbs/seeds/roots and traditionally colored with saffron.
Best U.S. substitute: Liquore Strega (widely available in the U.S.). It’s also an Italian herbal liqueur with a distinctive saffron-yellow color and ~40% ABV, so it behaves very similarly in desserts.
Other good backups: Galliano (vanilla-herbal), a mild amaro, or sambuca/anisette (more anise-forward).
DOWNLOAD PDF OF SOFFIONE CAKE HERE:
Cooking Times & Servings
Prep Time: 30 minutes
Ricotta draining: overnight (recommended)
Bake Time: 45–55 minutes
Cooling Time: 2 hours
Servings: 10–12
Pan: 9.5-inch (24 cm) round cake pan or springform
Ingredients
For the Pastry (Pasta)
1 cup all-purpose flour (about 130 g), plus extra for rolling
2 large eggs (the original calls for small eggs; large works perfectly)
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons Liquore Strega (or Corfinio if you have it)
For the Filling
2 3/4 cups whole-milk ricotta, very well drained (about 700 g)
6 large eggs, separated
7 tablespoons granulated sugar (about 1/2 cup minus 1 tablespoon)
Zest of 1 lemon, finely grated
1 teaspoon vanilla extract (instead of 1 packet “vanillina”)
To Finish
Powdered sugar, for dusting
Instructions
1) Drain the ricotta (the key step)
The night before, place ricotta in a fine-mesh strainer over a bowl, cover, and refrigerate overnight.
(This prevents the center from turning wet/heavy.)
2) Make the pastry
In a bowl, whisk together eggs, olive oil, and Strega.
Add the flour gradually, mixing with a fork until a dough forms.
Turn onto a work surface and knead briefly until smooth and even—it should feel like a soft shortcrust: not sticky, not dry.
Wrap and let rest while you make the filling.
3) Make the ricotta filling
Press the drained ricotta through a sieve (or whisk very well) until creamy and smooth.
Add egg yolks, sugar, lemon zest, and vanilla. Mix until fluffy and well combined.
In a clean bowl, whip egg whites to stiff peaks.
Fold whites into the ricotta mixture gently, in 2–3 additions, using bottom-to-top strokes.
4) Assemble
Preheat oven to 320°F (160°C) convection/fan (or 335°F / 170°C conventional).
Grease and flour a 9.5-inch (24 cm) pan (springform is great).
Roll the dough very thin (about 1 mm, almost translucent if possible).
Lay it into the pan so it covers base and sides, with overhang.
Pour in the filling.
Fold the dough edges inward without sealing completely.
Cut the center dough in a cross, then fold those “flaps” over the filling (rustic is perfect).
5) Bake & cool
Bake 45–55 minutes, until golden and set (do the toothpick test).
Cool completely, unmold, and dust generously with powdered sugar.
Tips & Tricks
Drain, drain, drain: overnight makes a dramatic difference in lift and texture.
Ultra-thin dough = best soffione: thick dough can weigh the filling down.
Fold like a cloud: overmixing deflates the whites—fold gently and stop as soon as combined.
If browning too fast: tent loosely with foil for the last 10–15 minutes.
Flavor boost (optional): add 1–2 teaspoons fresh lemon juice or a pinch of salt to sharpen the ricotta flavor.
Nutritional Facts (Approximate, per serving — 1/12)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Carbohydrates | ~18 g |
| Protein | ~14 g |
| Fat | ~14 g |
| Sugars | ~10 g |
| Sodium | ~120 mg |
(Will vary by ricotta brand and exact slice size.)
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