Ricotta Pudding

7 ingredients
4 steps

Ingredients

  • 2 eggs, separated
  • 8 Tbsp. superfine sugar
  • 1/4 c. very strong Espresso coffee
  • 2 Tbsp. finely ground Espresso coffee
  • 2 lb. Ricotta
  • 1/2 c. cream, whipped
  • 1 Tbsp. unsweetened cocoa powder or grated dark chocolate

Directions

  1. 1
    Beat egg yolks with 5 tablespoons sugar and the coffees.
  2. 2
    Add Ricotta and mix well.
  3. 3
    Beat egg whites to soft peaks, gradually adding 3 tablespoons sugar. Fold cream into Ricotta mixture, then fold in egg whites.
  4. 4
    Turn into a 7-inch mold that has been moistened inside with water and refrigerate for several hours.

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