# Elizabeth David’s Ricotta al Caffè

## The simplest way to turn unbrewed coffee into a dessert

As part of our effort to share [recipes](/content/frequency/blue-bottle-cold-bar/index.html) in which coffee is used (or [recipes](/content/frequency/shortbread-recipe/index.html) with which coffee goes well), we thought it time to highlight a particularly charming one, _Ricotta al Caffè_, by the resurgent food writer Elizabeth David. A household name in post-World War II England, her cookbooks offered a reprieve from the post-war gloom. David recalls it as a time when people made do with “flour and water soup seasoned solely with pepper.” She envisioned a different world, where kitchens were imaginative spaces, and home cooks could look beyond their own borders and limitations.

We found the recipe for _Ricotta al Caffè_ three quarters of the way through David’s classic [_Italian Cooking_](https://www.amazon.com/Italian-Penguin-Classics-Elizabeth-David/dp/0141181559/ref=pd_cp_14_1?_encoding=UTF8&psc=1&refRID=4J6Z4CFEC47PAFCCCKD3) (published in 1954). Here, ricotta—a fresh soft cheese traditionally made from sheep’s or cow’s milk—is combined with finely ground coffee, sweetened with sugar, and spiced with a splash of rum, to make a luxuriant spread. It may well be the simplest way to turn [un-brewed coffee](/content/frequency/how-to-store-coffee/index.html) into a dessert and use up your precious remaining coffee beans that are too few for a cup. While David recommends serving it with “fresh cream and thin wafer biscuits,” we think it’s as delicious on toasted bread. Paired with a pour over or espresso, and you have a quick and distinct breakfast or snack.

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> “Here, ricotta—a fresh soft cheese traditionally made from sheep’s or cow’s milk—is combined with finely ground coffee, sweetened with sugar, and spiced with a splash of rum, to make a luxuriant spread.”

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**Ricotta al Caffè**

_Serves 2_

The optional splash of rum amplifies the flavor of the coffee, but there are other ways to adorn the ricotta: A grating of lemon zest adds bright notes, and toasted walnuts give pleasant crunch. As for which kind of coffee to use, a [single origin](/content/store/coffee/index.html) will make a unique combination, while [Hayes Valley Espresso](/content/store/hayes-valley-espresso/index.html) will add notes of dark chocolate. If serving as a dessert, our [Night Light Decaf](/content/store/night-light-decaf/index.html) works well.

_1/2 cup (4 oz) ricotta_

_2 to 3 teaspoons caster sugar\*_  
_1 tsp finely ground coffee (like coffee ground for espresso or Turkish coffee)_  
_Splash of rum (optional)_

Use a wooden spoon or spatula to push the ricotta cheese through a fine-mesh sieve so that it’s texture is exceptionally smooth. In a medium bowl, combine the ricotta with two teaspoons of sugar and ground coffee.

Stir until combined, and taste. Add additional sugar if more sweetness is desired. Add the rum, if using, and stir to combine. If the mixture has become lumpy, push through sieve again. Chill for at least an hour in order to develop the flavors.

Spread on toast or serve alongside fresh fruit, like raspberries or strawberries.

\*Caster sugar, also called superfine sugar, can be made by blending granulated sugar in a food processor or blender for one to two minutes, until the sugar is the consistency of fine grains of sand.

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Recipe inspired by Elizabeth David’s _Ricotta al Caffè._