Ricotta Cream is a creamy and luscious dessert. This wonderful classic Italian version is made simple ingredients and the addition of strawberries. It can also be enjoyed on its own, used as a topping, or mixed into other dishes. Anyway, it is delicious.
Ricotta cheese is very popular in our house, I love using it to make this Lemon Ricotta Bundt Cake to Ricotta Gnocchi to a Crumb Cake to one of our favorite appetizers, Baked Ricotta!
Ingredients to make Strawberry Ricotta Cream
- Ricotta cheese – whole milk ricotta
- Sugar – powdered sugar also known as confectioners’ sugar or icing sugar
- Lemon zest
- Cookies – Lady fingers or amaretti cookies
What is Ricotta Cream?
Ricotta cream is a smooth, creamy and velvety dessert made with fresh ricotta cheese, sugar, and flavorings such as vanilla extract or lemon zest or lemon juice. No need for heavy whipping cream in this recipe.
You can also add in fresh fruit or berries, such as blueberries, raspberries or even blackberries. It is a simple and creamy dessert that is very popular in Italy, it is what they call “Dolci al Cucchiaio” or Teaspoon Dessert.
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How to make the Ricotta Cream Recipe
This is a quick and easy no-bake dessert that has little prep time. It can be made in the early afternoon for dessert for dinner. Or make it can be made a day ahead and stored in the fridge until serving time.
Chop the strawberries into small size cubes. Break the cookies into medium sized pieces.
In a large bowl, using an electric mixer beat the ricotta cheese, honey and zest. Beat until smooth and creamy.
Gently stir the chopped strawberries into the ricotta cream.
Divide the cookies into two glasses, top with the ricotta cream mixture and chill for a couple of hours before serving. Top with fresh strawberries before serving.
Tips for making the best ricotta cream
- If you find that there is a lot of liquid, then drain the ricotta in a fine-meshed strainer or cheesecloth-lined strainer for about 20-30 minutes.
- Remove the ricotta from the fridge 30 minutes before beating.
- Be sure to use whole fat ricotta cheese.
Can it be made by hand?
If you don’t have beaters then you can make the ricotta cream with a whisk, be sure to beat it about 10 minutes to arrive at the desired consistency.
What is Ricotta Cheese?
Ricotta is usually referred to as a cheese. Although it is actually a dairy product that is made through a process of reusing whey left over from the processing of other cheese.
The name Ricotta is derived from Latin, and refers to its processing – re-coctus, which means, cooked twice.
Therefore since it is not produced directly from the curd, but from one of its by-products, ricotta cannot be considered a real cheese.
Delicious Ways to Enjoy Ricotta Cream
Ricotta cream is so versatile that it can be enjoyed in many different ways. Here are some delicious ways to use it –
- As a dessert on its own: Ricotta cream is so delicious that it can be enjoyed on its own, add some fruit or nuts if you wish.
- As a topping for cakes and pies: It is a perfect topping for your favorite cakes, pies, and other desserts. Try it on top of a simple cake or a fruit tart for a delicious and creamy change.
- As a filling for pastries: Ricotta cream can also be used as a filling for pastries such as cannolis, cream puffs, or eclairs.
- As a dip for fruit: Use it as a healthier alternative to traditional fruit dips. It’s perfect for dipping fresh fruit such as strawberries, apple slices, or grapes.
Can I use other fruit?
Yes you can you can use, blueberries, raspberries, blackberries, cut up peaches, pears or even apricots.
How to store it
Any leftovers can be stored covered in plastic wrap in the fridge. It will keep for up to two days in the refrigerator.
So whether you are making Ricotta Cream for a special occasion or as a simple dessert, I am sure it will impress your guests and satisfy your sweet tooth. I hope you enjoy it as much as we do! Enjoy!
Strawberry Ricotta Cream Dessert
- 2 parfait glasses
- ½ cup broken cookies (lady fingers or amaretti cookies)
- 7-8 medium/large strawberries
- ¾ cup + 1 tablespoon ricotta cheese* (200 grams total)
- 1 tablespoon honey
- 1 tablespoon powdered sugar
- 1 zest whole lemon
*If you find that there is a lot of liquid, then drain the ricotta in a fine-meshed strainer or cheesecloth-lined strainer for about 20-30 minutes. Remove the ricotta from the fridge 30 minutes before beating. Be sure to use whole fat ricotta cheese.
- Chop the strawberries into small size cubes. Break the cookies into medium sized pieces.
- In a large bowl, using an electric mixer beat the ricotta cheese, honey, sugar and zest. Beat until smooth and creamy, approximately 2-3 minutes.
- Gently fold the chopped strawberries into the ricotta cream.
- Divide the cookies into two medium parfait glasses, top with the ricotta cream mixture and chill for a 2-3 hours before serving. Top with fresh strawberries before serving. Enjoy!
The Ingredients call for 1 tablespoon of powered sugar but does not show where to put it in, therefore, when do I use it?
Hi Lou, sorry about that, with the honey and zest, I added it in the instructions. Thanks, take care!