Ricotta mousse dessert


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Ricotta is a delicious, creamy cheese that can also be used for dessert. It’s a lighter version of a regular mousse, as it’s egg-free and has low fat content. This mousse becomes a base for any kind of flavors you want to play with: lemon zest, crunchy nuts, berry jam… It’s ready in 10 minutes, and it’s the perfect recipe to pop up a dessert on your table and impress your guests! But when you cook something so simple, the most important thing is to have the best ricotta you can find!
Prep Time 10 minutes
Total Time 10 minutes
Servings 7 to 8 people


  • Bowl
  • electric mixer or stand mixer
  • serving plate or singular dessert bowls


  • 500 g fresh ricotta - / 1 ¾ cup, (the best you can find; half cow and half sheep milk ricotta works well)
  • 2 tsp cinnamon
  • 1 tbsp honey
  • 100 g meringues - / about ½ cup, (store bought or homemade)
  • 125 g fresh berries - / ⅔ cup, (black berries, raspberries, strawberries, etc.) or other fresh or dried fruits


  • Place ricotta in a bowl. With an electric mixer, whisk until smooth, adding the honey and cinnamon while mixing.
  • Set the ricotta cream in the fridge until serving.
  • Just before serving*, break meringues in big chunks into the ricotta mixture. Fold them in with a spatula until combined.
    *If you add meringues too far in advance, they will get too soggy. You want them crispy to hold the mousse shape.
  • Transfer the mixture to a serving plate or in single small bowls. Garnish with the fruit and a drizzle of honey.


  • If you like a richer dessert, add whipped cream to the ricotta mixture. In this case the ratio will be: 300g / 10.5oz ricotta and 200g/ 7oz cream.
  • This mousse is great with figs, roasted pine nuts, chocolate chips … there are an infinite number of variations, all delicious.
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