The Paradise Crumble with Ricotta is the perfect no-bake dessert for those seeking something fresh, quick, and irresistibly creamy. With its crumbly cookie shell and delicate ricotta and cream filling, this cake captivates at the first bite without needing to turn on the oven. Perfect for a special occasion or simply to indulge in a delightful treat, it’s a recipe that combines simplicity and elegance. Its light taste and velvety texture make it a true heavenly delight, ready in a few steps and suitable even for those with little kitchen experience. If you like desserts with paradise cream, try cold lemon paradise, the cold coffee paradise cake, the pistachio paradise cream or the white chocolate paradise cream.
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OTHER DELICIOUS CRUMBLES
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Paradise Crumble with Ricotta
- 9.5 oz cookies
- 9.5 tbsp butter
- 0.85 cup fresh whipping cream
- 10.5 oz fresh cow's milk ricotta
- 5.25 oz sweetened condensed milk
Tools
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- Electric Whisk
- Chopper
- Cake Pan 18 cm diameter
Steps for Preparing Paradise Crumble with Ricotta
Finely chop the cookies of your choice, including cocoa ones. Mix with melted butter. Line the cake pan with cling film, and with most of the crumbs, form the base and edges by pressing well. Place in the fridge.
Create the cream by whipping the fresh cream, well chilled, with the ricotta. Add the cold condensed milk in two or three batches, continuing to work with the whisks until a dense foam is obtained.
Pour the cream into the cookie shell. Level and cover with the remaining crumbs. Refrigerate for at least 3-4 hours. Then remove from the pan, discard the cling film, and serve.
Storage
Keep the cake in the fridge for a maximum of two or three days.
