A variation of the Neapolitan Babbaiola with passion fruit and without gluten and lactose.
For the shortcrust pastry: combine the ingredients, knead, and let rest for 30 minutes.
For the lemon cream: heat the cream, add 2 eggs, the cornstarch, almond milk, lemon juice, and a pinch of salt.
Let the cream thicken and cool.
Mix the ricotta with the sugar, add the passion fruit juice and 1 egg.
Add the lemon cream.
Spread the shortcrust pastry in a 22 cm pan.
Fill with the cream and decorate with the classic strips.
Bake in a conventional oven at 180°C for 35 minutes.
Remove from the oven and let cool.
Decorate with passion fruit and coconut.
22 cm pan
Conventional oven
Store in the refrigerator and consume within 2-3 days.
Variation of lemon babbaiola.
Italia
| Energy (kcal) | 236.62 |
| Carbohydrates (g) | 26.76 |
| of which sugars (g) | 14.5 |
| Fat (g) | 13.29 |
| of which saturates (g) | 7.77 |
| Protein (g) | 4.16 |
| Fibre (g) | 2.32 |
| Salt (g) | 0.09 |
