Ricotta Cappuccino

READY IN: 1hr 20mins
Recipe by Phil Franco

Recipe courtesy Giada De Laurentiis

Top Review by Mia in Germany

When I found your sun-dried tomato dip #130656 I browsed your other recipes and came across this one, which caused me a sudden craving for something tiramisu-like. This looked easy and suitable for my diet, so I just put it together and eat half of it straight away. It's really easy to make and totally delicious, not overly sweet - just perfect. Will definitely make it again. Thanks for posting this!

Ingredients Nutrition


  1. Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
  2. Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
  3. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

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