Italian Ricotta Cake is a cherished no-bake dessert passed down through generations, especially in Italian-American households. Traditionally made with ricotta cheese, ladyfingers, and a medley of sweet, rich ingredients like crème de cacao and chocolate chips, this cake resembles a layered tiramisu but with a creamy ricotta twist. It's a festive treat served during holidays, family gatherings, and special occasions, beloved for its light yet indulgent texture and old-world charm.
Ingredients
- 2 pkg ladyfingers
- 2 lbs ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup crème de cacao
- 1/4 cup sweet chocolate chips (or 2 Hershey bars, chopped)
- 1/4 cup candied fruit (optional)
- 1 pkg Dream Whip (or similar whipped topping)
- 1/2 pint heavy whipping cream
Instructions
Step 1: Prepare Whipped Topping
- Whip 1 package of Dream Whip with 1/2 pint of heavy whipping cream until stiff peaks form. Set aside.
Step 2: Make Ricotta Mixture
- In a bowl, whip ricotta cheese with powdered sugar and vanilla. Blend in crème de cacao.
Step 3: Add Chocolate and Fruit
- Fold in chocolate chips (or chopped Hershey bars) and candied fruit, if using.
Step 4: Layer the Cake
- Place a layer of ladyfingers in an 11″x8″ pan. Spread a layer of ricotta mixture over the ladyfingers. Repeat layers until all ingredients are used, ending with ricotta mixture.
Step 5: Top with Whipped Cream
- Spread prepared whipped topping over the final layer. Garnish with grated chocolate, sprinkles, or mint leaves if desired.
Step 6: Chill
- Refrigerate for at least 4 hours or overnight before serving.
Tips
- Use espresso-soaked ladyfingers for a tiramisu-inspired twist.
- Swap candied fruit with dried cherries, cranberries, or chopped dates.
- Add a hint of orange or lemon zest to brighten the ricotta mixture.
- Fold in mini chocolate chips for stronger chocolate texture.
- Replace Dream Whip with stabilized whipped cream or mascarpone cream.
- Add a thin layer of raspberry or apricot jam between ladyfinger layers.
- For a firmer set, blend in 2–3 tablespoons of mascarpone.
- Use a springform pan for a cleaner presentation.
- Dust the top with cocoa powder or powdered sugar before serving.
- Chill overnight for best structural integrity and flavor.
Transcription of the Original Recipe
Read or copy the transcription
Italian Ricotta Cake 2 pkgs lady fingers 2 lbs ricotta 1 cup powdered sugar 1 tsp vanilla ¼ cup creme di cocoa ¼ cup sweet chocolate chips (2 hershey bars) ¼ cup candied fruit (optional) 1 pkg dream whip or ½ pint whipping cream Whip ricotta, powdered sugar, vanilla & creme di cocoa. Fold chocolate in last. First place layer of lady fingers in 11x8 pan then alternate with ricotta mixture & remaining lady fingers. mix Dream Whip accord. to package. Spread over cake. Sprinkle w nuts & broken choc. pieces. Chill Salvaged Recipes
From Transcription to Instructions
Hey there from Salvaged Recipes, the original directions were a quick note, so we unpacked them into the instructions to keep you from guessing the order. The original basically says "mix Dream Whip accord. to package" and layer ladyfingers with ricotta, so our instructions spell out whipping the Dream Whip together with 1/2 pint heavy cream to stiff peaks and show when to fold in the chocolate and fruit before you start layering. We didn’t change ingredients, just made the topping and the layering steps easy to follow and clear.
Nutrition
Calories: 355kcalCarbohydrates: 44gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 4.5gCholesterol: 55mgSodium: 120mgPotassium: 150mgFiber: 0.8gSugar: 28gVitamin A: 740IUVitamin C: 0.5mgCalcium: 150mgIron: 0.9mg
