Creamy and Light Raspberry & Cocoa Dessert – My Go-To Cake for Birthdays or When Guests Come Over

If you love the combination of fresh raspberries and cocoa cream, this dessert is the perfect choice for you! Delicate, flavorful, and easy to make, it’s ideal for any occasion. Follow this simple recipe and impress your family and friends with an unforgettable treat!

Ingredients:

Base:

Ladyfinger biscuits – as needed

Frozen raspberries – 250 g (fresh can be used if in season)

Sugar – 80 g

Cornstarch – 30 g

1 orange

Chocolate – for decoration

For the cream:

Ricotta – 150 g

Powdered sugar – 50 g

Heavy cream – 150 ml

Cocoa powder – 15 g

Instructions:

Step 1 – Raspberry layer:

In a small saucepan, combine the frozen raspberries with sugar and cornstarch. Stir well and cook over low heat, stirring constantly, until the mixture thickens. Once ready, remove from heat and allow it to cool completely.

Step 2 – Cream:

Juice the orange and set the juice aside. In a separate bowl, mix the ricotta with powdered sugar. Add the heavy cream and whip until the mixture becomes firm. Gently fold in the cocoa powder using a spatula—do not mix with a mixer at this stage.

Step 3 – Layering:

In a tray, place a layer of ladyfinger biscuits. Moisten them with half of the orange juice. Spread a layer of raspberry mixture over the biscuits. Add another layer of ladyfingers and drizzle with the remaining orange juice. Spread the cocoa cream on top and finish with grated chocolate for decoration.

Step 4 – Chill and serve:

Refrigerate the dessert for at least 1 hour to allow it to set and for the flavors to blend.

This delicious and refreshing dessert is ready to enjoy! Perfect for special moments—or just a relaxing afternoon.
Enjoy!