Cherry Cold Cake

17/11/2023

The cherry cold cake is a delicious dessert that doesn’t require baking and is perfect for the summer season or as an elegant and refreshing end to a meal. Here’s how to prepare a version with an Italian twist:

Ingredients

200 g of dry biscuits (such as Digestive or Oro Saiwa)
100 g of melted butter
500 g of ricotta
250 ml of whipping cream
150 g of icing sugar
1 teaspoon of vanilla extract
200 g of syrupy cherries
2 tablespoons of amaretto liqueur (optional)

Preparation

Start by finely chopping the biscuits. You can do this with a blender or by placing them in a bag and rolling a rolling pin over them.
Mix the chopped biscuits with the melted butter until you get a homogeneous mixture.
Line the bottom of a springform pan (about 22-24 cm in diameter) with parchment paper and spread the biscuit mixture, pressing well with the back of a spoon to form a compact base. Put in the fridge to cool for at least 30 minutes.
In a bowl, mix the ricotta with the icing sugar and vanilla extract until you get a smooth and uniform mixture.
In another bowl, whip the cream until it becomes firm and gently fold it into the ricotta mixture, using a spatula with movements from the bottom up to not deflate the mixture.
If you decide to use amaretto liqueur, spread it over the biscuit base before adding the mixture of ricotta and cream.
Pour half of the ricotta and cream mixture over the biscuit base, add a layer of syrupy cherries, and then pour the remaining ricotta and cream mixture.
Let the cake rest in the refrigerator for at least 4 hours, better if overnight.
Before serving, decorate with syrupy cherries and, if desired, some cherry syrup or whipped cream swirls.

Trivia

The sour cherries are a type of wild cherry characterized by their sweet and sour taste. In Italy, they are often found in syrup form or preserved in juice for use in desserts and ice creams. The combination of the sweetness of the cake with the tangy sour cherries creates a pleasant contrast on the palate.