My mom's been making this scrumptious ricotta torte for holidays ever since I was a kid. She's made little adjustments to it over the years, and every change just makes it better. She and I both make the ricotta and the ladyfingers from scratch, but it's just as yummy if you buy the ricotta and the ladyfingers at the store. VanCity Ally's blog includes a recipe that's close -- her mom and my mom might have started out with the same recipe years ago and tweaked it to make it their own. It's a remarkably forgiving recipe -- perfect for experimentation. I'm thinking that our own Captain's Cold Brew Coffee
(maybe the Creme Brulee flavor) might add the perfect flavor accent to recipes like this.
Mocha Ricotta Torte
- 2 dozen ladyfingers
- 1/2 cup cold brewed coffee
- 2 cups ricotta
- 1/3 cup superfine sugar
- 8 ounces semisweet chocolate
- 1/2 tsp vanilla
- 1/4 cup heavy cream
- 2 ounces glace cherries
- Medium mixing bowl
- Whisk or electric mixer
- 10" springform pan
- Pastry brush
- Food processor or chopper
- Chop the semisweet chocolate in a blender or food processor until it resembles coarsely ground coffee.
- Coarsely chop the glace cherries and set them aside. Reserve a few whole cherries for garnish if desired.
- In a medium mixing bowl, whisk together the ricotta, heavy cream, sugar, vanilla and 2 tablespoons of cold-brew coffee until the mixture is smooth and fluffy.
- Reserve a few tablespoons of chopped chocolate for garnish. Stir the remaining chocolate and chopped cherries into the ricotta mixture.
- Arrange a layer of ladyfingers in the bottom of a springform pan. Stand ladyfingers around the edge of the pan to create a "bowl" of ladyfingers to hold the torte filling.
- Brush the ladyfingers wih cold-brewed coffee.
- Spoon approximately half the ricotta mixture onto the ladyfingers and gently spread it to the edges with a spatula.
- Arrange a layer of ladyfingers over the ricotta mixture.
- Brush the ladyfingers with cold-brewed coffee.
- Spoon the remainder of the ricotta mixture over the ladyfingers and spread it to the edges of the pan.
- Sprinkle the reserved chocolate over the top of the ricotta mixture. Arrange the reserved cherries on the top.
- Cover the springform pan with plastic wrap and refrigerate for at least four hours to allow the flavors to blend.