Ricotta cream with coffee is a very simple dessert to make and is loved by everyone for its delicacy. With few ingredients and no cooking required, you can prepare it and serve it in small cups at the end of a meal, or for a sweet snack with friends.
I remember my grandmother used to make it in just a few minutes, whipping by hand the ricotta with ground coffee and a few tablespoons of sugar, then she would simply serve it in small coffee cups. My recipe is similar to hers and adapted a bit to modern times, but the pleasure of ricotta cream with coffee remains the same. Alternatively, for a spoon dessert, there’s custard cream which can be served in cups garnished with fresh fruit, definitely worth trying as well.
The recipe’s quantities are for 2 people, but can be doubled if you need to prepare more servings.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz ricotta
- 1.8 oz condensed milk
- 0.9 oz coffee (espresso)
- 1 tsp marsala
- to taste dark chocolate (for garnish)
Steps
The first tip for achieving a perfect cream is to use dry cow’s ricotta, the least creamy type. If necessary, before using it, let it drain in a colander to remove excess whey. Then prepare the ingredients; instead of sugar, you will use condensed milk, which is already sweetened and will make the ricotta cream with coffee velvety.
In a mixer, add ricotta, condensed milk, espresso coffee, and marsala and blend at maximum speed until you obtain a smooth and homogeneous cream.
Serve the ricotta cream with coffee in a small cup and garnish the portion with a few curls of dark chocolate, a small cookie, or a little meringue.
It can be stored in the refrigerator for 2 days and is good both at room temperature and cold.
