Alberti’s Christmas Crema
A satisfying dessert that’s a cross between a mousse and a cheesecake filling. Quick and easy to make and a perfect ending to a great meal.
- 500g ricotta
- 250g mascarpone
- 125g caster sugar
- 4 tbsp Marsala wine
- 125ml Italian espresso
- Coffee beans, to decorate
Put the ricotta and mascarpone in a large bowl and whisk quickly, until smooth. Add the sugar, Marsala wine and coffee, and whisk again quickly, until smooth – do not overwork it.
Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with 3 coffee beans which symbolise health, happiness, and prosperity.
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