Whipped Coffee Mousse

By Leite's Culinaria

Ingredients

Scant 2/3 cup heavy cream
9 ounces ricotta (about 1 cup)
3 tablespoons confectioner's sugar
2 tablespoons strong espresso coffee (at room temperature)
2 teaspoons Marsala*
Crushed amaretti or soaked trifle sponges (optional)
1/2 ounce dark chocolate
A handful of toasted hazelnuts

Prep Time10mins
Servings4

Instructions

In a medium bowl, using an electric mixer or whisking by hand, whisk the cream until soft peaks form, about 1 minute.

In a separate medium bowl, whisk the ricotta and sugar until smooth. Pour in the coffee and Marsala, and whisk until incorporated. Fold the cream into the ricotta mixture.

Spoon into your chosen serving vessels, layering with crushed amaretti or soaked trifle, if using.

Cover and chill in the fridge for at least 2 hours before serving.

To serve, grate the chocolate over the top and sprinkle with the toasted hazelnuts.