|Milk||750 Milliliter (3 cups)|
|Lemon||1⁄2 Small, rind grated|
|Dried spaghetti/Tagliatelle||1⁄2 Pound (225 gram)|
|Butter||75 Milliliter, softened (1/4 cup plus 1 tablespoon)|
|Sugar||125 Milliliter (1/2 cup)|
|Eggs||3 Large, separated|
|Raisins||125 Milliliter, soaked in 1/4 cup / 60 milliliter brandy (1/2 cup)|
|Raisins||60 Milliliter (1/4 cup)|
|Chopped blanched almonds||185 Milliliter (3/4 cup)|
|Ground cinnamon||1 Pinch|
1 Preheat the oven to 375°F (200°C).
2 In a large saucepan, add milk, rind and salt, bring to a boil.
3 Add in the pasta and cook, covered for about 8 minutes until the pasta is tender.
4 Remove the lid and place the pan in cold water to cool.
5 In a bowl, cream butter and sugar until light and smooth.
6 Add in the egg yolks, one at a time beating throughly after each addition.
7 Mix in milk and pasta, raisins and brandy, almonds and cinnamon.
8 In another bowl, beat the egg whites until stiff and fold in to the pasta mixture.
9 In a large, buttered souffle dish, transfer the mixture and bake for 45 - 60 minutes.
10 The top should be lightly browned and the centre should be set.
11 Serve as desired.