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Minne di Sant’Agata (Sicilian Pastries)
This traditional Minne di Sant’Agata recipe brings the beloved Sicilian pastry straight into your kitchen. Each little dome begins with soft, airy sponge cake, which is then shaped and filled with a rich ricotta cream studded with mini chocolate chips and fragrant candied citrus. The pastries are gently sealed, glazed with a smooth white icing, and topped with a bright candied cherry just like the ones displayed in Catania’s pastry shops during the Festa di Sant’Agata.
Although the pastries look elegant, they are surprisingly simple to assemble with a few basic steps. The ricotta filling is quick to mix, the sponge cake is easy to prepare, and the glaze comes together in minutes.
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Prep Time 40 minutes
Cook Time 20 minutes
Cooling/Chill Time: 1 hour
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1 cup (120 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp cornstarch (optional, for extra lightness)
  • 1 tsp vanilla extract or grated lemon zest
Filling
  • 2 cups (500 g) fresh whole-milk ricotta, well drained
  • ½ cup (60 g) powdered sugar
  • ⅓ cup (60 g) mini chocolate chips
  • 1 tsp vanilla extract
  • 2–3 tbsp candied orange or citron, finely chopped (optional)
Assembly
  • 1 cup sponge cake crumbs (trimmed from baked cake)
  • 2–3 tbsp liqueur (Strega, Maraschino, or orange liqueur (optional)
  • 4 oz (115 g) dark chocolate, melted (optional base layer)
Glaze & Decoration
  • 2 cups (240 g) powdered sugar
  • 3–4 tbsp water or lemon juice
  • A touch of white food coloring (optional)
  • 12 candied cherries

Equipment

  • Electric mixer (hand or stand)
  • 12-cup muffin pan or 12 small dome molds

Instructions
 

Sponge Cake
  1. Preheat the oven to 350°F (175°C). Line a baking sheet or 9x13 pan with parchment.
    Beat the eggs and sugar for 7–8 minutes, until pale, thick, and tripled in volume.
    Gently fold in the flour and cornstarch, then the vanilla or zest.
    Spread the batter evenly on the prepared pan.
    Bake for 15–18 minutes, or until lightly golden.
    Let it cool completely.
    Once cooled, cut 12 circles (to fit the base of your molds) and crumble the remaining scraps into fine crumbs.
Filling
  1. Press the ricotta through a sieve to remove any graininess.
    Mix the ricotta, powdered sugar, vanilla, chocolate chips, and candied citrus until smooth.
    Chill for 10–15 minutes to firm up.
Shape
  1. Line each muffin cup or dome mold with plastic wrap for easy removal.
    Place a layer of sponge cake crumbs into each mold. Press gently to create a rounded hollow center.
    Brush with a little liqueur if using.
    Spoon ricotta filling into the center of each dome.
    Cover with a circle of sponge cake to seal the bottom.
    Refrigerate for 30 minutes to help them set.
Optional Chocolate Base
  1. Add the Chocolate Base, If using chocolate, remove each dome from the mold.
    Dip or brush the flat bottom with melted dark chocolate.
    Let set in the fridge for 10 minutes.
Glaze
  1. Mix powdered sugar with water or lemon juice until you get a thick but pourable glaze.
    Add a tiny touch of white food coloring if you want the classic bright white finish.
    Place the domes on a rack and spoon or brush glaze over each one, letting it drip down the sides.
    Immediately place a candied cherry on top.
    Let the glaze set for 15–20 minutes.

Notes

Use Well-Drained Ricotta: Always drain the ricotta overnight or at least 2–3 hours. This creates a thicker, creamier filling that won’t leak or soften the sponge cake.
Sieve for Smoothness: Pressing ricotta through a fine sieve makes the filling silky. This one small step dramatically improves the texture.
Keep the Sponge Light: Fold the flour gently into the beaten eggs. Overmixing deflates the batter and makes the sponge dense.
Make Even Domes: Press the sponge crumbs lightly into the mold. If you press too hard, the domes become compact and heavy.
Chill for Easy Handling: Refrigerating the domes before glazing helps them stay firm. This makes glazing smoother and cleaner.
Use Lemon Juice for a Bright Glaze: Water works well, but lemon juice adds a subtle flavor that balances the sweetness.
White Food Coloring Is Optional: Traditional Minne often look snow-white. A small drop of white coloring gives the classic finish, but it’s not required.
Choose Quality Candied Cherries: Bright red, soft cherries look best and stay firmly in place when the glaze is still wet.
Add Liqueur for Authentic Flavor: A splash of Strega, Maraschino, or orange liqueur adds depth. However, you can skip it for a kid-friendly version.
Chocolate Base is Optional but Delicious: A thin layer of dark chocolate helps seal the bottom and adds a rich contrast to the creamy filling.
Work Quickly with the Glaze: The glaze sets fast. Therefore, glaze one dome at a time and add the cherry immediately