ricotta dolce
for 6
600g fresh ricotta cheese, drained of any liquid
5 tablespoons icing sugar
4 tablespoons dark rum
3 teaspoons finely ground espresso coffee beans
Beat the ricotta with a fork to lighten it and then add the sugar, rum and coffee. Mix well. Put in the fridge to cool. Ricotta dolce can be served with tart fruit such as the Baked Nespole below, or with biscotti (see here).