Sospiri di Monaca is a traditional Italian dessert with mysterious and poetic origins, most commonly associated with southern Italy, particularly the Puglia region. These delicate pastries are typically made with soft sponge cake or choux pastry filled with sweetened ricotta or pastry cream and often topped with a light sugar glaze. The name “sospiri” is said to evoke the sighs of nuns, either from the joy of tasting such a delightful treat or from the melancholy of cloistered life—depending on the legend. Some stories suggest that the dessert was originally prepared by nuns in convents as a special offering for religious celebrations or to present as gifts during important visits. Over time, Sospiri di Monaca became popular in local bakeries and have remained a cherished part of southern Italy’s pastry tradition, admired for their tender texture and subtle sweetness.

Sospiri di Monaca is a traditional Sicilian dessert. These soft sponge cake shells are sliced in half to create a pocket that's then filled with ricotta cream and adorned with candied cherries. This dessert is simple to prepare and offers a delightful treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Ricotta filling firm 4 hours
Servings: 16 cookies
Ingredients Method

Ingredients
  

Biscotti Dough
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • 2 large eggs
  • salt (pinch)
Filling
  • 2 cups ricotta cheese
  • ¾ cup powder sugar
Garnish
  • powder sugar (dusting)
  • candied cherries

Method
 

  1. In the mixer, beat the eggs, salt, and sugar for about 15 minutes until the mixture turns thick and fluffy. Then, incorporate the flour into the dough using a spatula.
  2. Place the dough into a disposable pastry bag without any nozzles, or use a zipper-lock bag. Cut off one of the corners to create a small opening for piping. Squeeze the dough onto the baking paper, shaping it into domes. As you form the domes, add a bit more dough in the center to encourage it to rise slightly more in the middle during baking. This will make it easier to cut and create a pocket.
  3. Bake the shells in a preheated oven at 356°F (180°C) for about 12 minutes or until they turn golden. After baking, place the shells on a wire rack to cool. Once cooled, store them in a bag to prevent them from drying out.
Filling
  1. For the filling, combine ricotta cheese with powdered sugar. If the cheese has a high moisture content, make sure to drain it in a colander for at least 4 hours beforehand. It's recommended to mix the ricotta and powdered sugar on the same day you plan to make the cookies.
  2. Slice open the shells to create pockets. Generously fill the biscotti shells with the ricotta cream. Use a spatula to even out the cream's surface. Garnish the filled shells with candied cherries and dust them with powdered sugar for decoration.