Ricotta Espresso Mousse Cake

Ricotta Espresso Mousse Cake.

Ricotta Espresso Mousse Cake


For 1 Batch(es)

For the Cake:

  • 1 tablespoon cocoa powder
  • 1/2 cup corn starch
  • 3 cups whole milk ricotta cheese, room temperature
  • 2/3 cup granulated sugar
  • 2 packets Vanillina powder or 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup brewed espresso coffee, cooled


  1. Yield: One 9 inch cake
  2. Preheat your oven to 325 degrees.
  3. Spray a 9 inch springform pan or tart pan with baking spray.
  4. In a small bowl, sift together the corn starch snd cocoa powder. Set aside.  In a mixing bowl combine the ricotta, sugar and Vanillina. Mix with an electric mixer until smooth.
  5. Beat in the eggs one at a time until fully absorbed. Add in the coffee and mix until combined.
  6. Beat in the dry ingredients until just absorbed.  Pour the batter into the prepared pan and bake for 45-50 minutes.  Serve chilled.



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