Ricotta al Caffè is one of the simplest desserts to prepare and it’s ideal for a hot summer day. Smooth ricotta is combined with cold espresso and a splash of Frangelico liqueur for a creamy, boozy coffee treat that’s effortless and delicious.
When you think of easy Italian desserts, affogato often comes to mind, but Ricotta al Caffè is a close second. It’s cool, creamy and has a delightful coffee kick from the espresso, with a hint of hazelnut from the Frangelico. You can serve it immediately or chill it for a firmer texture—both are delicious.
See the recipe below for ingredients, tips and variations. The recipe card contains the full printable version.
Ingredients
Ingredient notes and substitutions
- Ricotta – store-bought ricotta tends to be smoother and creamier; fresh ricotta works too but will be slightly thicker.
- Espresso – use a single shot (about 2 tablespoons) of strong brewed coffee. A moka pot or strong brewed coffee will do as long as it’s concentrated.
- Sugar – caster (superfine) sugar is preferred, but granulated sugar will also work.
- Frangelico Liqueur – hazelnut liqueur pairs beautifully here. Substitute with rum, brandy or a coffee liqueur if you prefer.
- Dark chocolate – use around 70% cocoa for grating on top.
Recipe tips
- Drain the ricotta – remove excess whey by draining the ricotta in a fine mesh sieve over a bowl while the espresso cools.
- Cool your espresso – make sure the espresso is completely cold before mixing, otherwise the ricotta will loosen and become runny.
- Take it further – layer the mixture with crispy amaretti or savoiardi (ladyfingers) for a tiramisu-style dessert. Dunk savoiardi in milk or brush with liqueur for extra flavour, and serve in small glasses for individual portions.
Ricotta al Caffè will keep in the refrigerator 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
If you try this Ricotta al Caffè recipe or another recipe from the blog, please rate it and share your experience in the comments — feedback is always welcome!
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Ricotta al Caffè
By Emily
Ingredients
- 1 cup (250g) ricotta, drained
- 1 single espresso (about 2 tablespoons)
- 2 tablespoons caster sugar (or granulated sugar)
- 2 teaspoons Frangelico liqueur
- Dark chocolate, for grating on top
Instructions
- Brew the espresso and let it cool completely.
- Drain the ricotta of any excess liquid by placing it in a mesh sieve over a bowl while the coffee cools.
- Combine the drained ricotta and sugar in a bowl and mix until smooth.
- Stir in the cold espresso and Frangelico until evenly combined.
- Spoon the mixture into small glasses or ramekins. You can serve immediately, but chilling in the fridge for at least 1 hour will thicken the texture.
- Finish with shavings or grated dark chocolate on top before serving.
Notes
- For a layered dessert, alternate the ricotta mixture with crunchy amaretti or savoiardi. Dunk savoiardi in milk or brush with liqueur for an extra boozy touch.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise stated.
- When using canned tomatoes I prefer established brands for consistent flavour.
- Vegetables are listed as medium unless noted.
- All recipes are tested using a fan (convection) oven unless specified.
- Nutrition details are approximate and automatically calculated.
Nutrition
Carbohydrates: 8 g |
Protein: 7 g |
Fat: 8 g |
Saturated Fat: 5 g |
Sugar: 6 g
Nutrition information is an approximation.
Leave a comment below to let us know how it turned out.