Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina Nun’s Sighs: Light Ricotta Delights Steeped in Sicilian Tradition
Discover Messina’s iconic Nun’s Sighs, soft Sicilian pastries filled with creamy ricotta and candied black cherries. Delicately fragrant, irresistibly tender!
📖 What is it
Discover Messina’s iconic Nun’s Sighs, soft Sicilian pastries filled with creamy ricotta and candied black cherries. Delicately fragrant, irresistibly tender!
🛒 Ingredients
▸ For the sponge
- ✓ 350g plain flour
- ✓ 250g caster sugar
- ✓ 10 eggs
- ✓ a pinch of salt
▸ For the ricotta cream
- ✓ 1kg sheep’s ricotta
- ✓ 300g caster sugar
- ✓ 1 teaspoon ground cinnamon
▸ To garnish
- ✓ icing sugar
- ✓ halved candied black cherries
📊 Nutritional Information
Step into the heart of Sicilian sweet-making with Messina’s Nun’s Sighs — airy little treats that marry the lightness of sponge cake with a cinnamon-scented ricotta filling. Born in the quiet convents of Messina, these pastries carry the soul of an age-old craft, now celebrated in the island’s finest patisseries.
👨🍳 Preparation
- 1
Begin by preparing the ricotta cream: drain the ricotta in the fridge for several hours, then pass it through a fine sieve. Stir in the sugar and cinnamon until you have a smooth, thick cream.
- 2
For the sponge, whisk the eggs with the sugar and a pinch of salt until pale and fluffy. Gradually fold in the sifted flour, using a gentle upward motion to keep the mixture light.
- 3
Transfer the batter to a piping bag fitted with a plain nozzle and pipe oval discs about 8-10cm long onto a buttered and floured baking tray.
- 4
Bake in a preheated oven at 180°C for roughly 20 minutes, until golden. Allow to cool on a wire rack.
- 5
Slice each sponge in half, fill with the ricotta cream, and top with half a candied cherry.
- 6
Dust with icing sugar and serve the Nun’s Sighs chilled.
💡 Tips and Variations
- •
For a richer twist, swap the ricotta for a dark chocolate cream or vanilla-scented whipped cream.
- •
Add candied orange peel or chocolate chips to the batter or filling to boost flavour and aroma.
- •
Use a silicone mould to shape the Nun’s Sighs perfectly and make removal easier without damage.
- •
For a lighter option, try low-fat ricotta sweetened with honey or agave syrup.
- •
Enhance the filling’s depth by adding a splash of natural vanilla or a hint of orange liqueur.
- •
To make a gluten-free version, use sponge made with rice or almond flour alternatives.
- •
The secret lies in the delicate cream and the soft sponge, which must blend into a perfect harmony.
📦 Storage
- • Store the Nun’s Sighs in the fridge, covered with cling film to keep them fresh for up to 2-3 days.
- • Serve well chilled to fully appreciate the creamy filling and tender sponge.
- • Avoid freezing these treats, as the intense cold can spoil the cream’s soft texture.
🍷 Pairing
To complement the sweetness and subtlety of Messina’s Nun’s Sighs, opt for a fine Oro Secco Marsala — a Sicilian fortified wine with a warm, balanced bouquet. Alternatively, a Passito from Pantelleria offers honeyed, fruity notes that pair beautifully with ricotta. For a non-Sicilian match, a Piedmontese Moscato d’Asti brings a fresh, light sweetness that’s just right alongside these delicate cakes.
Making Messina’s Nun’s Sighs at home is like inviting a slice of Sicilian heritage to your table — simple yet elegant, with flavours that linger lovingly. Give this recipe a go, and don’t forget to share these charming little delights with your nearest and dearest. It’s a wonderful way to spread a bit of Sicilian sunshine and warmth right where you are.
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