Smooth and easy describe this variation of an Italian classic.
- 1 cup ricotta cheese
- 1 cup confectioners' sugar
- 1/4 cup sour cream
- 1/4 cup coffee liqueur
- 1-1/2 cups shortbread cookie crumbs
(about 30 2-inch cookies)
- 1 (21-ounce) can cherry filling and topping
- Grated chocolate, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
Combine ricotta cheese, confectioners' sugar, sour cream and coffee
liqueur in a large mixing bowl; mix well. Set aside.
In the container of an electric blender or food processor, process
cookies, in small batches, until finely crushed.
Remove 6 cherries from cherry filling; reserve for garnish.
To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.
Makes 6 servings.
Thanks to the Cherry Marketing Institute for this recipe.