Ricotta al Caffè
- Makes 4 servings
- Prep 5 minutes
- Total 1 hour 5 minutes
Ricotta al Caffe is one the easiest desserts you can make and it's solid on a hot summer day. Creamy ricotta mixed with espresso and a cheeky splash of Frangelico liqueur. It's such an effortless and good dessert!
When you think of easy Italian desserts you can't get much simpler than an affogato but Ricotta al Caffè is definitely a close second.
It's creamy and cooling with the most good boozy, coffee kick PLUS it's pretty effortless.
It's the solid after dinner dessert on a hot summer night or when you feel like something sweet and good.
Mixing everything together is quick and easy and you can either serve it straight away or let it chill for longer so it's extra cold and a little thicker in texture (both ways are good).
See the recipe below including notes on ingredients, tips and variations. See the recipe card below for the full printable recipe.
Ingredient notes and substitutions
- Ricotta – we use regular store-bought ricotta for this as it's much smoother and creamier. You can use fresh ricotta it'll have a thicker texture.
- Espresso – we used a single shot of espresso brewed from our coffee machine. You only need 2 tablespoons of strong brewed coffee so you can also make it in a moka pot or however you make your coffee (make sure it's strong).
- Sugar – we use caster (superfine) sugar but granulated will also work.
- Frangelico Liqueur – this is a good hazelnut liqueur and it goes so well in this dessert. You could also use rum, brandy or even a coffee liqueur if you want an extra strong coffee flavour.
- Dark chocolate – We like to use 70% cocoa.
Recipe tips
- Draining the ricotta – you want to drain any excess liquid from the tub of ricotta. We like to drain it in a mesh sieve over a bowl while our espresso is cooling.
- Cool your espresso – it's important to make sure your espresso is cold before using or the ricotta mix will become too liquidy.
- Go a step further – you can layer this good mixture with crispy amaretti cookies or even savoiardi (lady fingers). If using Savoiardi we'd dunk them in milk or for an extra boozy kick, brush them in liqueur. Do this in small glasses for an individual tiramisu-style dessert.
The ricotta al caffe will keep well in the fridge for up to 2 days.
More easy desserts to try
Italian Desserts
Vanilla Panna Cotta (classic recipe)
Italian Desserts
No Bake Tiramisu Cheesecake
Italian Desserts
Amarena Cherry Chocolate Ice Cream
Italian Desserts
Pistachio Tiramisu
Ingredients
Makes 4 servings
- 1 cup (250g) ricotta (, drained)
- 1 single espresso ((2 tablespoons))
- 2 tablespoons caster sugar ((can also use granulated))
- 2 teaspoons Frangelico liqueur
- Dark chocolate (for grating on top)
Method
Brew your espresso and let it go completely cold.
Drain the ricotta from any excess liquid. Put it in a mesh sieve over a bowl and let it drain while your coffee is cooling.
Put the drained ricotta and sugar in a bowl and mix until smooth.
Add the espresso and Frangelico and mix it into the ricotta.
Spoon the ricotta al caffe into small glasses or ramekins. Although you can serve this right away we like to chill it in the fridge for at least 1 hour to thicken slightly.
Serve with shavings or grated dark chocolate on top.
Kitchen notes
- Go a step further you can layer this good mixture with crispy amaretti cookies or even savoiardi (lady fingers). If using Savoiardi we'd dunk them in milk or for an extra boozy kick, brush them in liqueur. Do this in small glasses for an individual tiramisu-style dessert.
