Coffee and whipped ricotta mousse recipe
I add a dash of Marsala because I use it in my tiramisu, so I always have it hanging about, and its woodiness works brilliantly with coffee. You can add rum or brandy or amaretto as you see fit. I like to serve it in little glass bowls with a light dusting of toasted hazelnut and dark chocolate on the top.
Prep time: 10 minutes, plus 2 hours chilling
three to four
- 150ml double cream
- 250g ricotta
- 3 tbsp icing sugar
- 2 tbsp strong espresso coffee
- 2 tsp Marsala
- Crushed amaretti or cantucci biscuits (optional)
- 10g dark chocolate
- Handful of toasted hazelnuts
- Whisk the cream to form soft peaks in a mixing bowl. Set aside.
- Whisk the ricotta and icing sugar in a separate bowl until smooth. Add the coffee and Marsala, and whisk until incorporated. Fold the cream into the ricotta mixture.
- Spoon into your chosen serving vessels (layering with biscuits if you wish) and chill in the fridge for at least two hours before serving.
- To serve, grate the chocolate over the top and sprinkle with the toasted hazelnuts.
⇢ Cook’s tip
If you want to make this into a more substantial and fancy pudding you can layer it up in glasses with some crushed biscuits or soaked trifle sponges in between.
Recipe from La Vita è Dolce: Italian-inspired Desserts by Letitia Clark (Hardie Grant, £26). Order your copy from The Telegraph Bookshop