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Fall Recipes: Le Fiadone, An Autumnal Corsican Cheesecake

Name: Le Fiadone, Corsican Cheesecake
Cuisine: Marseille
Ingredients: 4-5 whole eggs6-7 tablespoons (125-150g) white or raw sugar – 1 tablespoon reserved17.5 ounces (500g) brocciu cheese (substitute ricotta or brousse, strained with cheesecloth)2 large lemons – finely grated zest and 2 tablespoons of juice (can also use orange juice)1 tablespoon (15g butter) for the panOptional flavor ingredients:1 teaspoon vanilla extract or orange blossom water OR1 tablespoon brandy, eau-de-vie, or liqueur de myrte

By Annie Etheridge

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Recipe Information

If you are not near Marseille or Corsica, luckily, the fiadone is very easy to make using only four or five ingredients that most of us have on hand in our kitchens every day. That being said, since the main ingredient is the difficult-to-find Brocciu cheese, there are simple substitutions. While it won’t taste precisely the same, it is still a fantastic, easy-to-make dessert that will impress any dinner party or Sunday brunch.

Serves 6-8

Ingredients

4-5 whole eggs

6-7 tablespoons (125-150g) white or raw sugar – 1 tablespoon reserved

17.5 ounces (500g) brocciu cheese (substitute ricotta or brousse, strained with cheesecloth)

2 large lemons – finely grated zest and 2 tablespoons of juice (can also use orange juice)

1 tablespoon (15g butter) for the pan

Optional flavor ingredients:

1 teaspoon vanilla extract or orange blossom water OR

1 tablespoon brandy, eau-de-vie, or liqueur de myrte

Preparation

Step One

Preheat oven to 350° F (180˚C °) Beat eggs and sugar for 5 minutes.

Mash the brocciu (ricotta or brousse) with a fork and add the lemon zest and juice. Add vanilla extract, orange blossom water, brandy, eau-de-vie, or liqueur de myrte if desired for flavor.

Step Two

Combine the egg mixture with the cheese, and whisk again for 10-15 seconds. The mixture should not be perfectly smooth, and a few small lumps may still be present.

Step Three

Grease a 9-inch (25-cm) cake pan or glass cake dish (can be rectangular or round, whichever you prefer) with the butter, and line the bottom with parchment paper. For caramelized edges, use a metallic cake tin, otherwise use a porcelain or glass cake dish. Pour in the mixture and bake for 40-50 minutes; a little longer if your prefer the top to brown. The fiadone is done when the top begins to turn golden brown, and a knife inserted in the center comes out clean.

Step Four

Immediately after removing from the oven, sprinkle the reserved tablespoon of sugar over the top of the fiadone. Once the fiadone has cooled, place it in the fridge for at least 8 hours before removing from cake pan. Serve chilled.

Written & photos by Annie Etheridge

Published on November 01, 2023

With its temperate climate, extensive coastline and friendly character, Marseille has all the ingredients for prime picnicking. The sun shines over 300 days a year. Winter temperatures hover in the 50s and 60s while summer’s late sunsets let daylight linger until 10 p.m. Marseille’s 26 miles of coastline are peppered with rocky coves, sandy beaches and hidden nooks where you can spread out your picnic blanket alongside the turquoise Mediterranean. Some of the city’s best picnicking spots are beside monuments that serve up sweeping views – like the grassy knoll at the Palais du Pharo or the craggy garden at the Bonne Mère.