Another Dessert Recipe: Ricotta Tiramisu Torte" class="foter-photo" style="display: block; width: 100%" />
Photo Credit: VancityAllie /Foter
Vancity Allie's Recipe
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
  • H

  • Medium mixing bowl
  • Whisk or electric mixer
  • 10" springform pan
  • Pastry brush
  • Food processor or chopper

  1. Chop the semisweet chocolate in a blender or food processor until it resembles coarsely ground coffee.
  2. Coarsely chop the glace cherries and set them aside. Reserve a few whole cherries for garnish if desired.
  3. 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.
  4. Reserve a few tablespoons of chopped chocolate for garnish. Stir the remaining chocolate and chopped cherries into the ricotta mixture.
  5. 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.
  6. Brush the ladyfingers wih cold-brewed coffee.
  7. Spoon approximately half the ricotta mixture onto the ladyfingers and gently spread it to the edges with a spatula.
  8. Arrange a layer of ladyfingers over the ricotta mixture.
  9. Brush the ladyfingers with cold-brewed coffee.
  10. Spoon the remainder of the ricotta mixture over the ladyfingers and spread it to the edges of the pan.
  11. Sprinkle the reserved chocolate over the top of the ricotta mixture. Arrange the reserved cherries on the top.
  12. Cover the springform pan with plastic wrap and refrigerate for at least four hours to allow the flavors to blend.


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