Chilled almond and amaretti dessert: a refined no-bake dessert, ideal to refresh hot summer days or to finish a meal. This irresistible delight presents a creamy ricotta base, enriched with dark chocolate chips, assembled with soaked ladyfingers, almond spread and crumbled amaretti. For an optimal result, we recommend using a good-quality ricotta. To further enrich it, you can decorate with almond spread, sliced almonds or grated chocolate and amaretti. This dessert keeps in the refrigerator for about 2–3 days. It is important to cover it well with plastic wrap or place it in an airtight container. If stored in the freezer, it is advisable to consume it within about 1 month, letting it thaw in the refrigerator before serving. Below, let’s see what you need to prepare our delicious chilled almond and amaretti dessert:
Other no-bake desserts recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
Ingredients
- 3/4 cup ricotta
- 1 tbsp powdered sugar
- 2 tbsp amaretto (liqueur)
- 1/3 cup dark chocolate chips
- 1/3 cup almond spread
- 1/2 cup amaretti, crumbled
- 6.35 oz ladyfingers (savoiardi)
- 1 tsp vanilla extract
- 3/4 cup water
- 1/4 cup granulated sugar
- 3 1/3 tbsp amaretto (liqueur)
- to taste almond spread
- to taste sliced almonds
- to taste amaretti
Steps
To prepare the soaking syrup, pour the water into a small saucepan and add the sugar; stir and bring to a boil. Remove from the heat and let cool. Add the amaretto liqueur, mix well and set aside.
Sieve the fresh ricotta into a bowl to remove any lumps. Add the powdered sugar, vanilla extract, the amaretto liqueur (or milk, if you prefer) and mix. Fold in the dark chocolate chips, gently mixing with a spatula.
Assemble the semifreddo. Quickly dip the ladyfingers into the soaking syrup, one at a time, without soaking them too much.
Place a layer of ladyfingers on the bottom of an 8-inch (20 cm) loaf pan or a rectangular baking dish lined with plastic wrap.
Pour half of the ricotta cream over the ladyfingers, leveling with a spatula. Add a layer of almond spread and sprinkle with crumbled amaretti.
Repeat with another layer of ricotta cream and soaked ladyfingers.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the dessert sets perfectly.
Carefully unmold and remove the plastic wrap. Decorate the surface with almond spread. Sprinkle with sliced almonds and with whole or broken amaretti. Serve chilled.
Bon appétit and… see you at the next recipe!
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