45 minutes
Doses for

4 person



  • 190 g whipping cream
  • 200 g Ricottina la Mini Pec
  • 150 g sugar
  • 250 g mascarpone
  • 60 g egg yolk
  • vanilla extract
  • pavesini (or small ladyfingers)
  • coffee
  • unsweetened cocoa powder


First, prepare the coffee, then pour in 30 g sugar and mix. Then whip the cream along with 60 g sugar and refrigerate for a few minutes. Beat the egg yolks with 60 g sugar and the vanilla extract until well blended, then slowly add the mascarpone, the Ricottina and lastly the whipped cream, being careful to blend delicately in the same way from downwards to upwards. Now it’s time to combine the Ingredientss. Pour a ladleful of the mascarpone and ricotta cream at the bottom of a pan to create the first layer and spread evenly. Dip ladyfingers in cold sweetened coffee, then place them on the cream layer to create a second layer (line the ladyfingers the same way in rows). Then pour over a layer of the cream to cover and repeat the process until you finish the cream and the biscuits. Dust the top with cocoa powder and refrigerate for at least 2 hours. Serve cold.

What is needed

some bowls
whisk or food processor
coffeepot or coffeemaker
heat resistant pan