Fiadone takes its name from the Italian for flan, although it's a type of flourless cheesecake made combining lemon with a thick Corsican fromage frais called brocciu (ricotta makes a good substitute). Fusing Italian and French influences, this is a simple and quick dessert to whip up while you plan a weekend shopping trip as shops will now be open from November 28.
Traditionally served on holidays including New Year's Eve and Easter, it is usually eaten cold, and can be accompanied by a coulis of citrus fruits. Add a Christmassy touch by making it with Corsican clementines, or oranges, instead.
Serves 8 people
500g of brocciu cheese (substitute with ricotta if you can't find it)
zest of one lemon
Strain any excess water off the cheese, mash it and mix it with the eggs without beating them.
Add the sugar and the lemon zest.
Pour the batter into a buttered rectangular baking dish and bake for 25 minutes at 180 degrees until golden.
Allow to cool before cutting into portions.
More recipes in our lockdown series
Each day, we will be traveling to a different part of France via our kitchen with a new regional recipe. Watch this space tomorrow when we head to Centre Val de Loire for another sweet treat to try! Don't forget that French cooking enthusiasts can also find recipes in our monthly 'French Living' culture and lifestyle pullout, included with every print edition.