TABELIA

AUTHENTIC RECIPE

Fiadone CorseCorsican Fiadone

Corsican Fiadone
Difficulty★★☆☆☆ Prep15 min Cook40 min Rest1 hr servings4

A crustless baked cheese dessert made only from Corsica’s sheep-whey cheese brocciu, lemon, eggs and sugar. Without flour, it is light on the palate, with direct flavors of cheese and lemon. A deeply browned surface is the Corsican style; with so few ingredients, judging the baking determines the result. Traditionally baked in island homes for Easter and Sunday meals.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (4 servings)

  • Brocciu (sheep-whey cheese)A fresh cheese from Corsica. Almost unavailable in Japan, so ricotta, listed as a substitute, is the practical choice400 g
  • Eggs3 pieces
  • Granulated sugar100 g
  • Unwaxed lemon grown in JapanGrate the zest and use 1 tbsp juice too. This aroma defines fiadone1 piece
  • Unsalted butter (for the dish)Butter the inside of the heatproof dish10 g

Method

15 min

Prepare the dish and lemon

  • 1 Start preheating the oven to 180°C.
  • 2 Meanwhile(While the oven heats) butter the inside of a heatproof dish about 20 cm in diameter with 10 g butter.
  • 3 Grate the zest of 1 lemon and squeeze 1 tbsp juice.
24 min

Whisk the eggs for flourless lightness

  • 1 Whisk 3 eggs and 100 g granulated sugar in a bowl for 2–3 minutes until pale and thick.
34 min

Mix in the brocciu and lemon

  • 1 Roughly break up 400 g brocciu with a fork and add it with the grated lemon zest and 1 tbsp juice. Mix, leaving small pieces of cheese.
  • 2 Avoiding an overly smooth mixture is the Corsican style.
440 min

Pour and bake

  • 1 Pour the mixture into the heatproof dish and bake at 180°C for 35–40 minutes.
  • 2 This deep browning signals that the fiadone is done.

Caution

It is baked when the entire surface is deep golden and the center is set with only a slight wobble.

51 hr

Cool to firm the cake

  • 1 Cool in the dish for 1 hour.
  • 2 As it cools, the mixture firms enough to slice.
  • 3 Serve at room temperature or lightly chilled.
A view of Carbini, Corse
Carbini, CorseFrance Photo: Wikipedro · CC BY-SA 4.0 (resized; display cropped)

About this dish

Corsica is a mountainous Mediterranean island with a food culture distinct from mainland France. Fiadone, made with the island’s specialty sheep-whey cheese brocciu, is its best-loved sweet.

Brocciu is a fresh cheese made by reheating whey left from cheesemaking, traditionally in season from winter to spring. Fiadone is baked during that season and has been handed down as an indispensable part of the Easter table.

Without a pastry base or flour, this dessert depends on cheese, eggs and lemon. Corsican style gives prominence to local lemon or orange zest and a deeply browned surface. It is still baked throughout the island as the closing flavor of Sunday family lunches and celebrations.

Chef Authen

Bring the full course home next weekend.

Bring every dish to the table at its best.

Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.

  • One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
  • One timelineEvery dish’s waiting and cooking time combined into a single schedule.
  • Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.
Download on the App Store