This post may contain affiliate links. Please read our disclosure policy.
Ricotta al Caffe is one the easiest desserts you can make and it’s perfect on a hot summer day. Creamy ricotta mixed with espresso and a cheeky splash of Frangelico liqueur. It’s such an effortless and delicious dessert!
When you think of easy Italian desserts you can’t get much simpler than an affogato but Ricotta al Caffè is definitely a close second.
It’s creamy and cooling with the most delicious boozy, coffee kick PLUS it’s pretty effortless.
It’s the perfect after dinner dessert on a hot summer night or just when you feel like something sweet and delicious.
Mixing everything together is super quick and easy and you can either serve it straight away or let it chill for longer so it’s extra cold and a little thicker in texture (both ways are delicious).
See the recipe below including notes on ingredients, tips and variations. See the recipe card below for the full printable recipe.
Ingredients
Pin this now to find it later
Pin ItIngredient notes and substitutions
- Ricotta – we just use regular store-bought ricotta for this as it’s much smoother and creamier. You can use fresh ricotta it’ll just have a thicker texture.
- Espresso – we used a single shot of espresso brewed from our coffee machine. You only need 2 tablespoons of strong brewed coffee so you can also make it in a moka pot or however you make your coffee (just make sure it’s strong).
- Sugar – we use caster (superfine) sugar but granulated will also work.
- Frangelico Liqueur – this is a delicious hazelnut liqueur and it goes so well in this dessert. You could also use rum, brandy or even a coffee liqueur if you want an extra strong coffee flavour.
- Dark chocolate – I like to use 70% cocoa.
Recipe tips
- Draining the ricotta – you want to drain any excess liquid from the tub of ricotta. I like to drain it in a mesh sieve over a bowl while my espresso is cooling.
- Cool your espresso – it’s really important to make sure your espresso is cold before using or the ricotta mix will become too liquidy.
- Go a step further – you can layer this delicious mixture with crispy amaretti cookies or even savoiardi (lady fingers). If using Savoiardi I’d dunk them in milk or for an extra boozy kick, brush them in liqueur. Do this in small glasses for an individual tiramisu-style dessert.
The ricotta al caffe will keep well in the fridge 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’ve tried this Ricotta al Caffè recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Ricotta al Caffe
Ingredients
- 1 cup (250g) ricotta, , drained
- 1 single espresso, (2 tablespoons)
- 2 tablespoons caster sugar, (can also use granulated)
- 2 teaspoons Frangelico liqueur
- Dark chocolate, for grating on top
Instructions
- Brew your espresso and let it go completely cold.
- Drain the ricotta from any excess liquid. Put it in a mesh sieve over a bowl and let it drain while your coffee is cooling.
- Put the drained ricotta and sugar in a bowl and mix until smooth.
- Add the espresso and Frangelico and mix it into the ricotta.
- Spoon the ricotta al caffe into small glasses or ramekins. Although you can serve this right away I like to chill it in the fridge for at least 1 hour to thicken slightly.
- Serve with shavings or grated dark chocolate on top.
Notes
- Go a step further – you can layer this delicious mixture with crispy amaretti cookies or even savoiardi (lady fingers). If using Savoiardi I’d dunk them in milk or for an extra boozy kick, brush them in liqueur. Do this in small glasses for an individual tiramisu-style dessert.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been wanting to make this since I saw it in your newsletter! Made it last night with Kahlua since I didn’t have Frangelico and it was wonnnnnderful and easy! I used a very thick whole milk ricotta and there really wasn’t much to drain, just a couple drops. Perfect for a date night at home with a little charcuterie board after the kids went to bed. Will definitely make it again with Frangelico next time! Xoxo
Aw thank you so much for the lovely review your meal sounds delicious!
This sounds wonderful, and doesn’t seem overly sweet!
Thanks so much Mimi, it’s not overly sweet which I love, hope you get the chance to try it! 🙂