Nonna made this for anyone who requested it, but did not share the recipe easily. You had to have participated in the making to know how. Its page in her recipe book is so worn at the corner that you can no longer read the ingredients. Over the years I made it, there was a stage where it failed a couple of times. It dawned on me one day when I was making ricotta that the milk Nonna used was always full of cream that you had to dislodge from the top of the glass bottle. So I now use a combination of milk and cream. This needs to be made in advance to fully cool down, and tastes better as a stolen slice the next morning, with espresso, for breakfast.   View the recipe collection here