Here’s a simple and delicious Ricotta Roll Dessert—creamy, sweet, and perfect for a light treat 🍰🫓
Ricotta Roll Dessert
Ingredients
- 1 sheet of sponge cake or pound cake (store-bought or homemade)
- 1 cup ricotta cheese
- ¼ cup powdered sugar (adjust to taste)
- ½ tsp vanilla extract
- Optional add-ins: chocolate chips, lemon zest, berries, or cinnamon
- Powdered sugar for dusting
Instructions
- Prepare the filling
- In a bowl, mix ricotta, powdered sugar, and vanilla until smooth.
- Fold in optional ingredients like chocolate chips or zest.
- Prepare the cake
- If using sponge cake, trim edges if needed.
- Place cake on a clean kitchen towel and lightly moisten with syrup or milk if dry.
- Assemble the roll
- Spread the ricotta filling evenly over the cake, leaving a small border.
- Carefully roll the cake from one end to the other, using the towel to help guide it.
- Wrap in plastic wrap and refrigerate 1–2 hours to set.
- Serve
- Remove plastic wrap and dust with powdered sugar.
- Slice into 1-inch pieces and serve chilled.
Tips & Variations
- Fruit version: Add sliced strawberries, blueberries, or raspberries to the filling.
- Chocolate version: Mix cocoa powder or chocolate chips into the ricotta.
- Lemon version: Add lemon zest and a little lemon juice to the filling for a refreshing flavor.
- Nutty version: Sprinkle chopped pistachios or almonds inside before rolling.
If you want, I can give you a quick no-bake ricotta roll version, or a mini dessert roll version for parties.
