Home

Ricotta and Peach Cold Cake

17/11/2023

The Ricotta and Peach Cold Cake is a delicious and refreshing summer dessert, perfect for taking advantage of seasonal fruits. Here is the recipe with a small Italian twist that involves using savoiardi biscuits for the base, as it adds a note of crunchiness and flavor that matches well with the creaminess of the ricotta.

Ingredients

  • 250 g of savoiardi (ladyfingers)
  • 500 g of fresh sheep’s milk ricotta
  • 120 g of powdered sugar
  • 1 packet of vanillin or a teaspoon of vanilla extract
  • 6 ripe peaches
  • 3 tablespoons of honey (optional)
  • Juice of 1 lemon
  • 12 g of gelatin sheets (fish glue)
  • Some crumbled amaretto cookies for decoration (optional)

Preparation

  1. Start by blending the savoiardi until you get a coarse flour. Mix the crushed biscuits with the honey to form a compact base. If the mixture is too dry, you can add a little water or more honey to blend it better.

  2. Line the bottom of a springform pan with parchment paper and evenly distribute the savoiardi mixture, pressing well with your hands or the back of a spoon. Place in the fridge for about 30 minutes to firm up.

  3. In the meantime, whip the ricotta with the powdered sugar and vanillin until you obtain a smooth and homogeneous cream.

  4. Soak the gelatin sheets in cold water for about 10 minutes, then squeeze them out and dissolve in a saucepan with the lemon juice over low heat. Allow to cool slightly and incorporate this mixture into the ricotta cream, stirring carefully.

  5. Wash the peaches, cut them into slices or cubes, and incorporate most of them into the ricotta mixture, keeping some aside for the final decoration.

  6. Pour the ricotta and peach cream onto the now consolidated savoiardi base and level the surface well. Put back in the refrigerator and let cool for at least 4 hours, better if overnight.

  7. When serving, decorate the cold cake with the peach slices set aside and, if you wish, with crumbled amaretti cookies to add crunchiness and a contrast of flavors.

Curiosity

Ricotta is a very versatile ingredient in Italian pastry and lends itself well to the creation of fresh and light desserts like this cake. Originally, ricotta was mainly produced as a by-product from the leftover whey from cheese making.

Ricotta and Peach Cold Cake