Ricotta and Strawberry Pots (Coppette di Fragole e Ricotta)

For dessert, Gino D'Acampo whips up a delicious ricotta soufflé flavoured with strawberries and Amaretto liqueur
By Gino D'Acampo
Ricotta and Strawberry Pots (Coppette di Fragole e Ricotta)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 200g fresh strawberries, sliced
  • 5 tbsp amaretto (almond liqueur)
  • 4 eggs, separated
  • 130 g caster sugar
  • 325 g ricotta cheese
  • 1 tbsp vanilla essence
  • 30 g pistachio nuts, finely chopped
  • 1 lemon, zest and juice
  • unsalted butter, or oil for greasing
  • icing sugar, to decorate


1. Preheat the oven to 180C/gas 5.

2. Heat the strawberry slices with the Amaretto in a saucepan and gently simmer for about 10 minutes until the strawberries become soft. Remove from the heat and leave to cool.

3. Beat the egg yolks and sugar together in a large bowl until thick and pale. Stir in the ricotta, vanilla essence, pistachio nuts, lemon zest and juice and mix together thoroughly.

4. In a separate bowl, whisk the egg whites until stiff and very gently fold into the ricotta mix.

5. Grease 4 ramekins and divide the strawberries among them. Spoon the ricotta mixture over the top and bake in the oven for 20-25 minutes until puffed and lightly browned.

6. Dust with icing sugar and serve immediately.

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