Dolcepanna al biscotti (ricotta dessert with Italian biscuits)

Gino D'Acampo proves that dishing up a delicious Italian inspired dessert in a dash can be a real doddle to do
By Gino D'Acampo
Dolcepanna al biscotti (ricotta dessert with Italian biscuits)
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes plus 10 mins chilling
  • Effort: easy



  • 250 g ricotta cheese
  • 250 ml whipping cream
  • 4 tbsp icing sugar
  • 50 g tinned apricots, chopped
  • 2 tbsp Strega liqueur
  • 50 g blanched almonds
  • 30 g amaretti biscuits
  • 30 g biscotti, crushed
  • handful of chocolate chips


1. In a large bowl, whip the ricotta using a fork until smooth.

2. In a separate bowl, whip the cream until stiff and slowly add the sugar. Very gently mix the ricotta into the cream, adding the chopped apricots, the strega liquor, the almonds and the biscuits.

3. On a large plate, build the cream mixture like a mountain, sprinkle with chocolate chips and let it rest in the fridge for 10 minutes. Serve immediately.

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