con Ricotta, Frutta e Biscotti
This type of delightful dessert is well accepted to
conclude a dinner or enjoy it on a cold afternoon with a foamy and steaming cappuccino.
Although simple to make, it is complex in aroma and
It is made by three components.
The smooth ricotta cream delicately aromatized with the orange zest and
The sponge cake layered on top of the syrup and
covered with ricotta cream that absorb its sweet taste and the flavor of the garden-fresh fruits.
The fruits puree, which is one of the most important
components, has to be pleasant to the palate, not too sweet or too tart. It is sweetened with honey which can be
replaced with sugar or with sugar substitute. To your discretion add some Marsala wine or some of your preferred
liquor to further enhance the taste of the puree.
Ripe fruits in season, berries, cherries, peaches,
prickly pears can be utilized to make this sauce.
Once you have all the ingredients ready, it should be
very easy to make the bicchieri con frutta e
This dessert is prepared in transparent glasses, in
your chosen shape and served with a spoon, hence the name “dolce da cucchiaio”, spoon (served) dessert.
1 lb fruit in
season. Wash and shake off
½ lemon (juice)
4 tablespoons of
3 teaspoons of Marsala,
coffee or your preferred liquor (optional)
zest of ½
1 pinch of
· sponge cake (store
bought)cut and diced
about ½ inch thick
Shavings of dark
chocolate or chocolate chips
6 candied or maraschino
cherries for garnish
Place fruits into a food processor or a
blender, and pulse to puree. Strain through a mesh sieve, set over a bowl and rub it through with a spoon.
Discard solids, add lemon juice and honey and keep refrigerated until ready to use. The fruit puree can be
prepared a day ahead.
The Ricotta Cream
Place in a bowl the ricotta and sugar and mix until it is smooth and creamy; add and blend in the orange zest and
cinnamon. Set on the side.
The Sponge Cake
Cut the sponge cake into ½ inch slices and cube it;
it can be substituted with savoiardi biscuits, lady fingers or any other kind of cookies.
Equally divide the fruit puree into 6 glasses and top
with 2 teaspoons of ricotta cream; cover with diced sponge cake and in each glass spread on top 1 full
tablespoon of ricotta cream.
Put a second layer of sponge cake and cover with the
remaining ricotta, equally divided.
Keep refrigerated for a few hours to allow the
various flavors to blend.
Before serving, garnish each glass with
shavings of dark chocolate or with chocolate chips and top
with a cherry.