A delicious no-bake dessert, very easy to make, ideal for all occasions because it suits all menus. The cold dessert with ricotta and chocolate is quick to prepare, with ladyfingers soaked in coffee and ricotta cream in both white and chocolate versions. You can make it in a single dish or in individual servings, you can decorate it with chocolate chips, cocoa powder, or a glaze of your choice. Try this recipe, it’s simple but very delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: No Bake
- Seasonality: All Seasons, Summer
- Energy 365.04 (Kcal)
- Carbohydrates 27.71 (g) of which sugars 14.89 (g)
- Proteins 8.83 (g)
- Fat 24.11 (g) of which saturated 5.63 (g)of which unsaturated 3.72 (g)
- Fibers 2.67 (g)
- Sodium 70.85 (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
- 5.6 oz ladyfingers
- 1 cup coffee
- chocolate chips (for decoration)
- 4.4 oz ricotta
- 1.4 tbsp powdered sugar
- 0.59 cup heavy whipping cream
- 4.4 oz ricotta
- 2.1 tbsp powdered sugar
- 1.8 oz dark chocolate
- 0.46 cup heavy whipping cream
Tools
- Baking Dish
- 2 Bowls
- Mixer
- Coffee Maker
- Small Pot
Preparation
Prepare a cup (or two generous cups) of espresso coffee and let it cool. If desired, you can add a touch of liquor like rum.
Melt the dark chocolate in a double boiler (or in the microwave if you prefer).
Prepare the white cream: mix the ricotta and powdered sugar in a bowl.
Using the mixer, whip the cream until it is fluffy and light. Fold it into the ricotta with upward movements.
Now prepare the chocolate cream: mix the ricotta with sugar and the previously melted chocolate.
Whip the cream with the mixer, and gently fold it into the cream.
Now you can assemble your dessert: soak half of the ladyfingers in coffee and place them at the bottom of the baking dish.
Add the chocolate cream and level it.
Arrange a second layer of ladyfingers soaked in coffee, then cover with the white cream.
Level with a spatula, then sprinkle with chocolate chips, or some chopped chocolate.
The cold dessert with ricotta and chocolate is ready, keep it in the refrigerator covered with plastic wrap until it’s time to serve.
Tips and Notes
Use a ricotta that is creamy yet firm enough, either cow’s milk or mixed.
You can slightly increase or decrease the amount of sugar, as you prefer.
You can replace the ladyfingers with pavesini or other dry cookies, even cocoa ones.
I recommend letting the dessert rest in the refrigerator for at least 2 hours before serving.
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