Cookie Brick with Ricotta, an easy and delicious dessert, perfect for any occasion. It’s a homemade dessert without oven baking, ideal to prepare in any season, but especially in summer. Some time ago, I made the cookie brick with mascarpone cream and the lemon cookie brick, two equally delicious desserts. The beauty of this dessert is its versatility, you can customize it as you like, adding fresh fruit or, for the more indulgent, chocolate chips in the cream.
The cookie brick is a cold, simple, and quick dessert to prepare, perfect when you want something good without turning on the oven, so what are you waiting for? Hurry up and make it!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 449.23 (Kcal)
- Carbohydrates 38.67 (g) of which sugars 14.48 (g)
- Proteins 11.49 (g)
- Fat 25.74 (g) of which saturated 7.76 (g)of which unsaturated 3.42 (g)
- Fibers 11.43 (g)
- Sodium 413.45 (mg)
Indicative values for a portion of 70 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
- 10.5 oz cookies
- 14 oz ricotta
- 3.5 oz powdered sugar
- 0.85 cup coffee
- to taste unsweetened cocoa powder
- 0.85 cup fresh whipping cream
How to Make the Cookie Brick with Ricotta
Prepare the coffee and set it aside to cool, if you like, add some milk.
In a bowl, mix the ricotta with the sugar, then add the whipped cream, mixing from bottom to top without deflating it.
Start assembling the dessert: soak the cookies and place them on a serving dish, then add the ricotta cream. Make a total of 3 layers, alternating them with layers of ricotta cream.
Finish the last layer with plenty of unsweetened cocoa powder.
Storage and Tips for the Cookie Brick with Ricotta
It can be stored in the refrigerator covered with plastic wrap for up to 3 days. If you prefer, you can substitute the ricotta with mascarpone and for the more indulgent, add dark chocolate chips.
