A Delicate Ricotta Mousse with Strawberry Cream

When spring is in the air, treat yourself with this soft ricotta mousse and strawberry sauce. Light and delicate, this recipe doesn’t require any cooking, so it’s perfect to prepare when you are short in time but still wish to impress your guests with a seasonal dessert.


INGREDIENTS for 4 servings:

200 g ricotta cheese
2 tbs powdered sugar
1 cup whipping cream
1 cup raspberries
250 g strawberries
zest of 1 organic lemon
4 savoiardi biscuits (each cut in 4-5 pieces)


In a food processor, blend the ricotta cheese with a tablespoon of powdered sugar and lemon zest, until light and smooth. Transfer to a large bowl.

In a separate bowl, using an electric mixer, beat the cream and one tablespoon of powdered sugar until it holds soft peaks. Working in batches, carefully fold the cream into the ricotta mixture.

In the food processor puree’ the strawberries until very smooth.

Dip small pieces of savoiardi into the strawberries sauce and then place them on the bottom of 4 serving bowls. Cover with strawberries sauce and then spoon the ricotta mousse on it.  Pour another layer of strawberry sauce and then finish with the ricotta mousse. Refrigerate for at least 1 hour. Before serving, garnish with fresh raspberries.

🍷Francesca & Marinella🍴

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