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Affogato | OurItalianTable.com

Sweetened Ricotta Affogato


  • Author: Michele Becci
  • Yield: 3-4 servings, depending on the size of the glass 1x

Description

An easy take on an Italian classic dessert.


Ingredients

Scale
  • 15 ounces whole milk ricotta (fresh if you can find it)
  • 1 tablespoon Frangelico liquor or anise extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons sugar (optional)
  • 6 Amaretto cookies, crumbled plus additional for serving
  • 2 teaspoons cacao nibs, sweetened or unsweetened plus additional for serving
  • 1 shot of Frangelico per glass
  • 1 shot of espresso per glass

Instructions

In a medium bowl, stir together the ricotta, Frangelico (or anise if using), vanilla extract and sugar, if using. Whip vigorously with a wire whisk until light and fluffy. Stir in the crumbled Amaretto cookies and the cacao nibs. (If you can’t find cacao nibs, just smash up a dark chocolate bar.) Stir until incorporated.

Place a large scoop in each glass. Top with the shot of Frangelico and the shot of espresso. Sprinkle with some  more cacoa nibs and crushed cookies and serve!

  • Cuisine: Italian