Ricotta al Caffè is one of the simplest and most refreshing desserts to make, especially on a hot summer day. Silky ricotta is combined with cold espresso and a splash of Frangelico for a subtle hazelnut warmth. The result is an effortless, elegant treat with a pleasant coffee kick.
If you think of easy Italian desserts, an affogato may come to mind first, but Ricotta al Caffè is a close second. It’s creamy, cooling and slightly boozy, making it an ideal after-dinner dessert or a sweet finish on a warm evening.
Preparation is very quick: drain the ricotta, mix it with sugar, then fold in cold espresso and Frangelico. You can serve it immediately for a softer texture, or chill it for an hour to let it firm up slightly—both are delicious.
See the recipe below with ingredient notes, tips and variations. Use the recipe card for the printable version.
Ingredients
Ingredient notes and substitutions
- Ricotta – store-bought ricotta tends to be smoother and creamier; fresh homemade ricotta works too but will be slightly thicker.
- Espresso – use one strong shot (about 2 tablespoons). A moka pot, Aeropress or other strong-brewed coffee will also work as long as it’s concentrated and cooled.
- Sugar – caster (superfine) sugar dissolves fastest, but regular granulated sugar is fine.
- Frangelico – a hazelnut liqueur that complements the coffee. If you prefer, substitute rum, brandy or a coffee liqueur.
- Dark chocolate – 70% cocoa grated or shaved on top adds contrast and depth.
Recipe tips
- Drain the ricotta – remove excess whey by draining ricotta in a mesh sieve over a bowl for about an hour; this prevents a watery texture.
- Cool the espresso – ensure the espresso is completely cold before adding it to the ricotta, otherwise the mixture can loosen too much.
- Make it into a layered dessert – for a tiramisu-style version, layer the ricotta mixture with amaretti or savoiardi (ladyfingers). Lightly dip savoiardi in milk or brush with liqueur before layering in individual glasses.
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 or any recipe on the blog, please rate it and leave a comment to share how it turned out. I enjoy hearing your feedback!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them succeed the first time.
Ricotta al Caffè
By Emily
Ingredients
- 1 cup (250g) ricotta, drained
- 1 single espresso, (about 2 tablespoons)
- 2 tablespoons caster sugar, (or granulated)
- 2 teaspoons Frangelico liqueur
- Dark chocolate, for grating on top
Instructions
-
Brew a single shot of espresso and allow it to cool completely.
-
Drain ricotta in a mesh sieve set over a bowl while the espresso 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 into small glasses or ramekins. You can serve immediately or chill for at least 1 hour to allow the mixture to thicken slightly.
-
Finish with grated dark chocolate before serving.
Notes
- Layered variation – layer the ricotta mixture with amaretti or savoiardi for a quick individual tiramisu; lightly dip the biscuits in milk or brush with liqueur for extra flavour.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless a recipe specifies otherwise.
- When using canned or jarred tomatoes I prefer well-known brands for consistent flavour.
- Vegetables are listed as medium unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.