Dessert called and it wants a little more creaminess in it's life!
Grab your fork or spoon, heck go straight in with fingers. However you roll, get ready to lick your lips – soft, creamy ricotta's involved.
Combining Italian ricotta, alpine bread dumplings and a sprinkling of poppy seeds, these (or knödel as they are called in German) herald from Italy’s northern Alto Adige region. The sweet treats reflect the area’s melding of two cuisines.
Ah, . This sweet pastry-based dessert is filled with zesty ricotta, drizzled with chocolate sauce and dipped in almonds.
Source: China Squirrel
These are filled with ricotta, drizzled with warmed honey and served with more ricotta and an orange syrup.
Source: Ottolenghi's Mediterranean Island Feast
Light are a common sight across Italy. Made with ricotta in place of cream cheese and sweet pastry instead of biscuit crumbs, you'll be wanting a slice or two of e everyday – it's that divine.
Source: Brett Stevens
This is quite simple and well-suited to entertaining. Ricotta made with goat’s milk is deliciously creamy with a lovely herbaceous, almost earthy note. Finish them off with crushed pistachios for texture - wowsers!
Source: Sharyn Cairns
is a traditional Sicilian dessert consisting of sponge cake soaked in fruit juice or liqueur, and layered with ricotta, candied and glace fruits, chocolate chips, and a slick casing of marzipan.
Cassata is traditionally served at Easter, but we won't tell if you eat it any time of year. Source: Feast
Essentially an made from eggs, ricotta and lemon, this is encased in a basic pastry dough, which keeps the cheese mixture soft and moist inside.
Source: Made in Italy with Silvia Colla
Incorporating a touch of honey, this carries a creamy, light and delicate finish, which goes delightfully with fresh fruit.
The perfect cake for dunking into coffee, this is basically the love child of sponge and Madeira cakes.
Silvia's lemon and ricotta ring cake Source: Made in Italy
The Italian pastries known as are a true testament of passion and skill. Expect a glorious crunch, thanks to the flaky pastry, and a creamy semolina and ricotta filling. Bellissimo!
This is a wonderfully light and subtly fragrant dessert. It's a great way to do a fancy frozen treat without the need of an ice-cream maker - win!
For more ricotta recipes, both sweet and savoury, check out our .
White nectarine & Marsala semifreddo Source: Benito Martin
