Ricotta Espresso Mousse

This decadent grown-up dessert is the perfect finish for any special meal. And the best part is, you can make it in less than 10 minutes.


½ cup espresso coffee (cold)
1 tsp. vanilla
1 tbsp. amaretto liqueur
14 ounces ricotta cheese
5 tbsp. sugar
1 cup whipping cream (35%)
4 egg whites or pasteurized egg whites
Chocolate shavings, for garnish


Mix espresso with amaretto and vanilla. Set aside.

In a large mixing bowl, beat together the ricotta, sugar and ½ cup of whipping cream until very smooth. Set aside.

In another bowl, beat the egg whites until soft peaks.

Fold the egg whites into the ricotta mixture and add the espresso mixture a little at a time. You want the mixture to be as smooth and airy, as possible. Divide evenly among 4 glass cappuccino cups or serving dishes.

Whip remaining ½ cup of the cream until soft peaks. Garnish each serving of mousse with a dollop of the whipped cream and chocolate shavings. Serve.

Yield: 4 servings.