Fiadone is a traditional Corsican dessert made with brocciu cheese, eggs, and fragrant lemon zest, baked until golden and creamy. Rooted in the everyday cooking of Corsican kitchens, Fiadone balances technique and tradition: the brocciu cheese is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dessert or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the brocciu cheese, the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 8
Mix brocciu cheese with eggs, sugar, and lemon zest until smooth.
Pour mixture into a buttered baking dish.
Bake at 190Β°C for 35-40 minutes until golden and set.
Let cool completely before serving. Can be served warm or cold.
Use fresh brocciu for best flavor
Don't overbake or it will crack
Serve with candied lemon peel
Source the freshest brocciu cheese you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add honey instead of sugar
Mix in some candied fruit
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Lighter: reduce the fat by a third and use stock in its place β flavour stays intact but the dish feels less rich.
Store covered in refrigerator for up to 4 days. Refrigerate in an airtight container for up to 4 days; bring to room temperature for 15β20 minutes before serving so flavour and texture return. Most baked or set desserts freeze well for up to 2 months wrapped tightly; thaw overnight in the fridge.
Fiadone has been made in Corsica for centuries, traditionally eaten during Easter celebrations. Like many Corsican classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Brocciu is a fresh Corsican cheese similar to ricotta, made from whey.
Yes, use ricotta or fresh goat cheese as alternatives.
Yes β most components hold well in the fridge for a day or two. Assemble or finish just before serving for the best texture.
If brocciu cheese is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 8 servings total
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