I tend to buy mascarpone more often than ricotta, particularly to make my fluffy blueberry and mascarpone pancakes, but I often have both if I’ve made a big batch of lasagna to stock up the freezer. Although these ingredients are extremely versatile, making something sweet with them is a nice change.
Not too sugary nor too heavy, this is the kind of dessert I can eat over and over again.
Perfect as it keeps well in the fridge for a few days, giving me easy access to a delicious and delicate bite at the end of every meal.
Even though I prefer my cannoli dip at room temperature, as the soft cheese is easier to scoop, you won’t see me waiting patiently for my dessert to come to room temperature the following nights. It’s still perfectly delicious straight from the fridge, even though it requires a firm hand to plunge the strawberries and biscuits in.
No matter when and how you’ll eat this dish, I hope you’ll enjoy this simple dessert as much I as do.
Here’s the recipe:
- 2 tbsp (30g) Ricotta
- 2 tbsp (30g) Mascarpone
- 2 tbsp (20g) Powdered Sugar
- 1/8 tsp Vanilla Extract
- 1 tbsp, heaped (15-20g) Dark Chocolate Chips
- a handful Strawberries
- Waffle biscuits
- In a small bowl, mix the ricotta, mascarpone and sugar with a spoon until smooth.
- Add the Vanilla and Chocolate chip, mix well and serve with strawberries and waffle biscuits or mashed ice cream cones.