Coppette di Fragole, Ricotta e Moscato (Strawberry Cups with Ricotta and Moscato Wine)

Do you like both strawberries and moscato wine? This is the dessert for you – fresh, fragrant and light too. The addition of creamy ricotta (a light cheese) makes the perfect combination. If you prefer a richer version you can substitute ricotta with mascarpone cheese. This is an elegant dessert that tastes like ricotta and strawberries but with a fruity hint of moscato. I love sweet wines and this one is one of my favorites. Moscato wine is used to soak the strawberries and then to flavor the ladyfingers cookies. It is a sweet white wine, mainly produced in the Piedmont region but also in Sicily, in particular on the island of Pantelleria. Moscato is made from moscato grapes that are usually eaten as a table grape or used for making raisins. This wine is famous for its sweet flavor of peach, orange blossom and nectarine. It is perfect for pairing with spicy foods (in particular spicy cheese) or with desserts, or for mixing in cocktails.

The preparation of this dessert is quick and easy; it requires only a few hours to set up in the fridge. You can serve it in single-serving cups decorated with some strawberries adding a touch of color and flavor.

COPPETTE DI FRAGOLE, RICOTTA E MOSCATO (STRAWBERRY CUPS WITH RICOTTA AND MOSCATO WINE)

Preparation time: 15 minutes        Cooling time: 2 hours         Servings: 4

INGREDIENTS

750 g (1 1/2 pounds, about 3 cups) fresh and creamy cow milk ricotta, at room temperature
80 g (scarce 1 cup) powdered sugar + 2 tablespoons
450 g (1 pound) strawberries
1 cup moscato wine or any sweet wine
8-10 ladyfingers (depending on the size of the cups, you might need 1 or 2 extra cookies)

DIRECTIONS

1. Wash and pat the strawberries dry. (Reserve 4 whole strawberries for decoration.) Remove the green leaves and cut into slices. If the strawberries are big, cut each slice into 2 pieces. Place in a medium bowl and add the moscato wine. Add 2 tablespoons of powdered sugar. Mix gently and let rest for 1 hour in the fridge
2. Shortly before the strawberries are ready, in a medium bowl whisk the ricotta with sugar until the mixture is creamy
3. Pour the strawberry juice in shallow bowl and soak each of the ladyfingers just for a few seconds, turning once. Cut each cookie in half to fit into the cups
3. Cover the base of the medium size cup with a layer of ladyfingers, then spread on a layer of cream, about 1 cm (1/2 inch) thick. Cover with a layer of strawberries and then with another layer of cream. (Again, reserve a few soaked strawberries for decoration on top.) Cover with plastic wrap and put in the fridge for about 2 hours. Remove from the fridge and garnish with the strawberry slices and one whole strawberry. Serve immediately. – Paola