I Dolci Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with a disc of parchment; lightly butter the parchment and dust the sides with a little flour or use nonstick spray.

Make crust/bottom

In a medium bowl whisk together 1.75 cups all-purpose flour, 1 tablespoon confectioners' sugar, 0.25 teaspoon fine sea salt and 1 teaspoon baking powder until evenly combined. Cut 6 tablespoons cold unsalted butter into small cubes and work it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces. Add 2 egg yolks and 3 tablespoons whole milk and gently mix until a soft dough forms. If the dough is too dry, add up to 1 teaspoon more milk. Press about two-thirds of the dough into the bottom and slightly up the sides of the prepared springform pan to form an even crust layer (reserve remaining dough for topping). Chill the pan in the refrigerator for 10 minutes while preparing the filling.

Prepare ricotta filling

Drain ricotta well by placing it in a fine-mesh sieve over a bowl and pressing gently, or line a sieve with cheesecloth and let sit 30 minutes to remove excess whey. In a large mixing bowl combine 2 cups drained whole-milk ricotta, 3 large eggs, 0.75 cup granulated sugar and 2 tablespoons confectioners' sugar. Whisk until smooth and slightly airy. Add 1 teaspoon vanilla extract and the zest of 1 lemon and whisk briefly to incorporate. Taste the mixture; it should be sweet but bright from the lemon.

Assemble

Pour the ricotta filling into the chilled crust, smoothing the top with a spatula. Crumble the reserved dough over the top in small pieces to create a rustic streusel-like topping. Gently press a few crumbs so they adhere, but leave most loose for texture.

Bake

Bake in the preheated oven for 35–45 minutes, rotating the pan halfway through, until the filling is set at the center but still slightly jiggles (it will continue to set as it cools) and the top is lightly golden. If the top browns too quickly, tent loosely with foil after 25 minutes.

Cool and finish

Remove the cake from the oven and let cool on a wire rack for at least 1 hour. Run a knife around the edge of the pan, release the springform, and cool completely. Chill in the refrigerator for 2–3 hours or overnight for best texture. Just before serving dust the top lightly with powdered sugar (about 1 tablespoon).

While the cake is chilling (or up to a day ahead), make the compote. In a small saucepan combine 2 cups mixed berries, 0.25 cup granulated sugar, 2 tablespoons fresh orange juice, 1 teaspoon lemon juice and 0.5 teaspoon orange zest. Cook over medium heat, stirring occasionally, until the fruit releases juices and the mixture simmers, about 6–8 minutes. Reduce heat to low and simmer gently until thickened slightly, 3–5 more minutes. Taste and adjust sweetness or acidity as desired. Remove from heat and let cool to room temperature; compote will thicken further as it cools. Refrigerate until ready to serve.

Serve: Spoon a few tablespoons of the citrus berry compote alongside or on top of slices of the ricotta cake. The bright fruit balances the creamy, slightly sweet ricotta and lemon notes.