Mini Ricotta Dessert Stacks

Mini Ricotta Dessert Stacks

prep time

minutes
cook time

minute
servings
13

Ingredients









Cooking Instructions

1

In medium bowl, whisk together ricotta, powdered sugar, cinnamon, orange zest and almond extract. Beat cream with electric mixer until firm peaks form. Fold into ricotta mixture.


2

Slice pound cake into 1/2-inch thick lengthwise slices. Use 1 3/4 to 2-inch round biscuit or cookie cutter to cut 40 pound cake rounds. Place 13 rounds on tray or platter. Top each with heaping tablespoon of ricotta mixture, followed by another round of pound cake. Repeat with ricotta mixture and a third pound cake round. Top with raspberries and dust with additional powdered sugar, if desired. Serve immediately.


*TIP: If you cut pound cake into 8 lengthwise slices, you will be able to cut 5 rounds from each.


Ingredients









Cooking Instructions

1

In medium bowl, whisk together ricotta, powdered sugar, cinnamon, orange zest and almond extract. Beat cream with electric mixer until firm peaks form. Fold into ricotta mixture.


2

Slice pound cake into 1/2-inch thick lengthwise slices. Use 1 3/4 to 2-inch round biscuit or cookie cutter to cut 40 pound cake rounds. Place 13 rounds on tray or platter. Top each with heaping tablespoon of ricotta mixture, followed by another round of pound cake. Repeat with ricotta mixture and a third pound cake round. Top with raspberries and dust with additional powdered sugar, if desired. Serve immediately.


*TIP: If you cut pound cake into 8 lengthwise slices, you will be able to cut 5 rounds from each.


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