Ricotta Lattes:

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 servings
This no-bake, no-cook and make-ahead dessert is perfect for warmer weather. It’s light and not too sweet and a perfect use for left-over ricotta.

Ingredients

  • 14 oz ricotta cheese drained of excess liquid, if necessary
  • 1/4 cup mascarpone
  • 1 tsp. vanilla or vanilla bean paste
  • 1 tsp. espresso powder
  • 1/3 cup icing/confectioners' sugar

Mascarpone Whipped Cream:

  • 1/2 cup heavy whipping cream cold
  • 1/2 cup mascarpone cold
  • 2 Tbsp. icing/confectioners' sugar
  • 1 Tbsp. heavy cream for thinning, if necessary

Topping:

  • 4 Biscotti any flavour, homemade or store-bought, crushed, for garnish

Instructions

  • For the puddings: If your ricotta is liquidy, drain through a fine-mesh strainer. Add ricotta to your food processor and process until very smooth, scraping down the sides a couple of times, about 2-3 minutes. Add the mascarpone, vanilla, espresso powder and icing sugar. Process again, scraping down the sides at least once, until very smooth and combined. Taste for sweetness, and add a bit more, if you like. Note that the coffee flavour will strengthen a bit as it sits. Spoon mixture into serving small coffee/tea cups or individual dishes. Cover with plastic wrap and refrigerate.
  • For the whipped cream: Whip heavy cream until soft peaks form. Add the mascarpone and icing sugar and whip until combined and stiff. Add a tablespoon or two of heavy cream if whip is too thick. You can pipe onto puddings now, cover and refrigerate until ready to serve or you can just refrigerate whipped cream separately and pipe before serving. If piping ahead, be sure that the whipped cream doesn’t extend past the top of the cup, so that you can still cover them with plastic wrap. To pipe, fill a piping bag with a large tip and pipe on to the top of the puddings, covering completely or a large dollop in the middle. If you’d rather not pipe, you can simple place a dollop of the whipped cream on top before serving.
  • For the biscotti crumble: Place biscotti into a ziploc bad. Smash with the end of a rolling pin until broken into small chunks and crumbs. Sprinkle over desserts just before serving (don’t sprinkle biscotti on ahead of time, as they will become soggy).

Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 430kcal | Carbohydrates: 25g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 124mg | Potassium: 113mg | Sugar: 16g | Vitamin A: 1085IU | Calcium: 189mg | Iron: 0.5mg