An incredibly easy dessert to make, fresh and delicious… strawberry and ricotta cream cups are ready in just a few minutes and are perfect as an after-dinner treat. To add a bit of texture, I added a “border” of pavesini to hold the cream, then garnished with fresh strawberry salad. The cups are light and quick, served cold, but don’t require hours of refrigeration… if you’re short on time, you can also assemble them at the last minute. Try this recipe, it’s perfect for any occasion!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: No cooking
- Seasonality: Spring
- Energy 331.80 (Kcal)
- Carbohydrates 27.95 (g) of which sugars 18.30 (g)
- Proteins 7.12 (g)
- Fat 21.64 (g) of which saturated 2.98 (g)of which unsaturated 2.49 (g)
- Fibers 1.23 (g)
- Sodium 83.02 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz strawberries
- 9 oz ricotta
- 1 cup fresh liquid cream
- 1.75 oz vanilla powdered sugar
- 3.5 oz pavesini
- 1 tbsp sugar (for the strawberries)
- lemon juice (for the strawberries)
Tools
- 6 Cups or glasses
- 2 Bowls
- Mixer
- Piping bag
Preparation
Clean the strawberries by removing the stems, wash them and cut them into pieces.
Place them in a bowl, add a generous tablespoon of sugar, a tablespoon or two of lemon juice, and mix.
In another bowl, mix the ricotta with the vanilla powdered sugar.
Whip the cream (cold from the fridge) with the mixer. Fold it into the ricotta, mixing with upward motions. You will get a smooth and soft cream (1).
Transfer the cream into a piping bag, with the nozzle of your choice (or even without a nozzle). Distribute a little on the bottom of the 6 cups.
Arrange the pavesini along the edge, cutting them to size if necessary. Thanks to the cream, they will stay in place and not fall.
Now fill the cups with the remaining ricotta cream (2), and add the strawberries with a bit of their juice.
If desired, garnish with a few mint leaves.
Strawberry and ricotta cream cups are ready, place them in the fridge, covered with cling film, and serve them cold.
Tips and Notes
If you prepare the cups in advance, I recommend adding the strawberries at the last moment, so they are fresher and don’t make the cream too watery.
Instead of making individual portions, you can prepare a single dessert, inside a round glass or ceramic dish.
FAQ (Questions and Answers)
How can I replace ricotta?
You can use Greek yogurt, mascarpone, or Philadelphia in the same quantity.
