Sospiri di Monaca: A Southern Italian Dessert

Sospiri di Monaca isn’t just a dessert, it’s a tender echo of southern Italy’s past. Born in the sun-drenched region of Puglia, these light, airy pastries are often filled with sweet ricotta or smooth custard, then topped with a delicate sugar glaze that glistens like a final touch of grace. The name “sospiri,” meaning “sighs,” adds a layer of poetry. Some say the sighs came from nuns, overwhelmed by how delicious they were. Others believe the name reflects the quiet melancholy of convent life.

These pastries were once lovingly prepared by nuns for feast days, special visits, or religious celebrations. Over time, the recipe made its way beyond the cloisters and into the hands of local bakers. Today, Sospiri di Monaca are still cherished for their soft texture, gentle sweetness, and the timeless story they carry with every bite.

Sospiri di Monaca: A Southern Italian Dessert
Sospiri di Monaca: A Taste of Sicilian Tradition
These light sponge cake shells get sliced open and filled with sweet ricotta cream, smooth, rich, and gently flavored with vanilla or citrus. A candied cherry on top adds just the right old-world touch.
The name means “sighs of a nun,” a nod to their roots in convent kitchens. Nuns once made these for feast days and special guests. Today, Sicilian families still enjoy them. They’re simple to make but full of warmth, tradition, and a little bit of nostalgia.
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Prep Time 30 minutes
Cook Time 12 minutes
Ricotta filling firm 4 hours
Servings: 16 cookies
Ingredients Method Notes

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

Instructions
 

  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.

Notes

Use fresh ricotta: Choose high-quality, fresh ricotta cheese for a creamy, smooth filling. If the ricotta is too grainy or watery, drain it in a fine sieve or cheesecloth overnight.
Sweeten gently: Add powdered sugar gradually to the ricotta cream to control sweetness. You want it sweet but not overpowering.
Flavor your filling: Enhance the ricotta cream with a touch of vanilla extract, lemon or orange zest for a fresh, aromatic lift.
Bake sponge cakes carefully: The sponge shells should be light and airy but firm enough to hold the filling without collapsing. Avoid overbaking.
Cool completely before assembling: Let the sponge cakes cool fully to prevent the ricotta cream from melting or becoming runny.
Slice with care: Use a sharp serrated knife to slice the sponge shells horizontally, creating even pockets without tearing.
Chill before serving: After assembling, refrigerate the Sospiri di Monaca for at least an hour. This helps the flavors meld and the filling to set.
Garnish thoughtfully: Top each dessert with a bright candied cherry or a sprinkle of powdered sugar for a classic look.
Serving Sospiri di Monaca

Serve Sospiri di Monaca chilled for the best flavor and texture. The cool ricotta filling becomes extra creamy, and the subtle sweetness settles beautifully. Right before serving, dust each one with powdered sugar for a soft, elegant finish. Top with a candied cherry or a strip of citrus peel to add that classic, nostalgic touch.

For presentation, place each pastry in a small paper cup or on a dessert plate. It adds charm — even if you’re just enjoying them over coffee with friends. Speaking of coffee, they pair perfectly with a bold espresso or a sweet wine like Moscato. Whether you’re setting a holiday table or planning a simple afternoon treat, these pastries never fail to impress.

Storing

To store Sospiri di Monaca, place them in an airtight container and refrigerate. This keeps the sponge cake soft and the ricotta filling fresh. They stay delicious for up to 2–3 days, but they’re best within the first 48 hours when the texture is light and tender.

Avoid leaving them out at room temperature, the filling needs to stay cold. If stacking, add parchment paper between layers to protect the tops and decorations. While they don’t freeze well, chilling them makes these pastries a great make-ahead option for gatherings or quiet moments during the week.