Quick ricotta torta

Author: Delia // Category:
Quick ricotta torta
Photography by Steve Brown

Ingredients (serves 8)

  • 500g smooth ricotta cheese
  • 1/2 cup icing sugar mixture, sifted
  • 100g multi-coloured glace cherries, chopped
  • 100g dark chocolate, finely chopped
  • 1/4 cup mixed peel
  • 1/3 cup coffee liqueur
  • 460g double unfilled round sponge cake
  • Cocoa powder and grated chocolate, to serve


  1. Combine ricotta and icing sugar in a bowl. Stir in cherries, chocolate and peel.

  2. Cut each sponge cake in half crossways. Place base of 1 cake, cut side-up, on a plate. Brush with one-third of the liqueur. Spread one-third of the ricotta mixture over cake. Top with 1 cake top. Repeat layers with remaining liqueur, ricotta mixture and sponge cake, finishing with a layer of sponge. Dust with cocoa powder. Top with chocolate. Serve.


  • You could replace the liqueur in the torta with a mixture of 1/3 cup boiling water and 2 teaspoons instant espresso powder.

Super Food Ideas - May 2009, Page 85
Recipe by Kim Coverdale

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