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Whipped Ricotta Dessert

Rated as 4 out of 5 Stars

"Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries."
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1 h 20 m servings 514
Original recipe yields 5 servings


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  1. Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.
  2. Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.
  3. Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.

Nutrition Facts

Per Serving: 514 calories; 25.9 63.2 9.1 79 95 Full nutrition

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I didn’t have ricotta, or the cookies so substituted cream cheese and crushed oatmeal honey granola bars and graham cracker crumbs. The crumb mix gave this dessert a not too sweet crunchy layer ...