No-Bake Ricotta and Amarena Cherries Cake, a delicious treat to enjoy. With the arrival of warm days you crave something cool and, if it’s especially indulgent, even better. The no-bake ricotta and amarena semifreddo is very easy to prepare. It’s a trick to keep up your sleeve, as you can store it in the freezer and pull it out at any time. You only need to wait for it to soften a bit and then it will be ready to delight everyone’s palate. This tasty semifreddo cake can be decorated as you like. I garnished it with amarena cherries in syrup, their syrup and chocolate chips; however, everyone can give free rein to their imagination. In any case, bringing it to the table will always be a success.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Portions: 8
- Cuisine: Italian
- Energy 542.03 (Kcal)
- Carbohydrates 43.07 (g) of which sugars 29.36 (g)
- Proteins 9.42 (g)
- Fat 35.56 (g) of which saturated 3.95 (g)of which unsaturated 2.75 (g)
- Fibers 0.28 (g)
- Sodium 77.81 (mg)
Indicative values for a portion of 162 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 for No-Bake Ricotta and Amarena Cherries Cake
- 2 1/2 cups heavy cream (panna da montare)
- 1 2/3 cups ricotta (about 14 oz)
- 3/4 cup powdered sugar (about 100 g)
- 20 savoiardi (ladyfingers)
- 7 tbsp amarena cherry syrup (about 100 ml)
- 20 amarena cherries
- 3 tbsp + 1 tsp alchermes liqueur (about 50 ml)
- 2 tbsp water (about 30 ml)
Tools for the No-Bake Ricotta and Amarena Cherries Cake
- 1 Springform pan
- 1 Hand mixer
- 2 Mixing bowls
- Parchment paper
- 1 Piping bag
- 1 Star piping tip
Procedure for the No-Bake Ricotta and Amarena Cherries Cake
To make the No-Bake Ricotta and Amarena Cherries Cake you need to start from the ricotta. I used sheep’s ricotta, which I find more flavorful, but cow’s ricotta works fine too.
The ricotta must be dry. To make it so, let it drain in a sieve in the fridge for one or two days so it loses its whey.
Then place the ricotta in a bowl with the powdered sugar and work it with a fork until it becomes creamy.
In a separate bowl, pour the heavy cream and whip it with the electric mixer. Set a little aside for the final decoration.
Add some of the chocolate chips (reserve the rest for the top) and continue mixing.
Dilute the alchermes with a little water and dip the ladyfingers without soaking them too much. Arrange the cookies one by one in a springform pan about 7 inches in diameter, lined on the bottom and sides with parchment paper.
Spread half of the ricotta mixture over the ladyfingers, trying to level it well. Proceed with another layer of cookies.
From the total amarena cherries take 8 aside for the surface; the rest should be chopped. Scatter half of them over the filling, distributing them here and there.
Continue with another layer of ladyfingers soaked in alchermes and then more cream and chopped amarena cherries. Put the dessert in the freezer for at least 6 hours or overnight.
Remove the semifreddo from the springform pan onto a serving plate and remove the parchment paper. Cover it with part of the cream you set aside, while the rest goes into a piping bag fitted with a star tip.
Decorate the cake as you like, placing an amarena on each cream rosette and chocolate chips in the center, then refrigerate before serving.
Just before serving, drizzle a teaspoon of syrup over each amarena.
FAQ (Questions and Answers)
Can I use cow’s ricotta instead of sheep’s?
Certainly
How can I store it if there are leftovers?
In the fridge, in an airtight container, for a couple of days.
