Lemon Ricotta Cream

So, I needed a fever to be able to sleep late. This Sunday, in fact, I slept like never before and the feeling was good, in fact when I woke up, although tired, I was feeling much better, even my skin looked more relaxed and the brown circles under my eyes had apparently disappeared. Maybe I need to get sick more often! Or maybe I just need more of what my grandfather used to call "beauty sleep".

The only problem getting up was preparing something quick to boost my energy levels; so I looked inside the fridge, saw what there was and immediately thought: Lemon Ricotta Cream! Quick, easy and good! Perfect morning boost.

Lemon Ricotta Cream
Lemon Ricotta Cream

Ricotta cream is something I actually turn to quite often; the basic version counts only 3 ingredients and then one can really add in whatever one wants, plus...it's super easy! Lemon always gives that extra freshness, making any dessert seem lighter than what it really is, so I consider it a sort of best friend and since I grate the zests practically everywhere, I always buy organic lemons. Lemons are also a must have ingredient all year round, but mostly in winter: packed with vitamin C (in much greater quantities than oranges), they can be drunk, eaten, added to several recipes and used to keep/maintain fruit salads or mashes (like avocado mash, so it doesn't oxidate).

Normally I would use a few drops of rum, but there seems to be no more left in the cupboard (Vito says it was Santa's helper who drank it while we were in bed...), so this time I replaced it with a little bit of grappa (but rum is better). Only a couple of operations and a few minutes of hand-whipping and breakfast is served. In the morning, at least over the weekend, I like to take it easy and enjoy sipping my coffee or tea while leafing through papers and magazines. Sundays are usually dedicated to newspaper supplements, so this means D di Donna (Repubblica) and Io Donna (Corriere della Sera), but my favourite is the monthly issue of Cucina Italiana, which gives me lots of inspiration for my recipes. I find them easy, quick and delicious, but mostly their recipes can be easily adapted to your tastes and preferences, sometimes all I need is to look at the picture and I find some inspiration. Short lists of seasonal ingredients and preparations that require 30 minutes maximum: my style of cooking!

While, with regard to the weekly supplements mentioned, I confess I only really look at the pictures! I even used the D di Donna issue in the pictures below! Anyway, I hope you enjoy this simple dessert and don't forget to accompany it with some dry biscuits, I used baicoli, which are traditional dry biscuits from our region (I bought them, but if you want to make them you can refer to the baicoli recipe I found on The Venice Explorer). I like to eat it simply with a spoon, but if you wish you can use this cream as a cake filling. Let me know if you enjoyed it!

Lemon Ricotta Cream
Lemon Ricotta Cream
Lemon Ricotta Cream



250 gr fresh ricotta

2 organic egg yolks

1 organic lemon

2 ts brown sugar

2 ts rhum/grappa/or other liquor

cocoa powder (optional)

3 walnuts (optional)

dry biscuits to dip (optional)


1) Squeeze the juice of 1 lemon and grate some zests.

2) Separate the whites from the yolks, put the yolks in a bowl and beat with 2 teaspoons of brown sugar.

3) Add a drop of liquor to the yolks, continue to beat and then add the lemon juice, the lemon zests and the ricotta. Whip either with a cream whipper or by hand until nice and smooth and lump-free, then let cool in the fridge.

4) Before bringing to the table, powder some dark cocoa, crush some walnuts and top.

Serve with some dry biscuits aside.