Ricotta Layered Dessert with Raspberries and White Chocolate

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

100 g chocolate, white, chopped
250 g ricotta
100 g plain yourt, low-fat
1 tablespoon powdered sugar
1 packet vanilla sugar
1 lemon (s), organic, zest and juice half a lemon
150 g fruit, fresh, up to 200 , e.. raspberries, strawberries
Chocolate flakes, white, optional for decoration

Ricotta Layered Dessert with Raspberries and White Chocolate

Instructions

First, the white chocolate is melted over a warm water bath. It should be hacked because it`ll just melt faster.
In another bowl, stir together the ricotta, natural yoghurt, powdered sugar and vanilla sugar until everything has combined well. Then add the peel of the untreated organic lemon and the juice of half a lemon.
Finally, the melted chocolate is folded in and the whole thing is placed in the refrigerator for 3 - 4 hours so that the cream becomes firmer.
After this time you can decorate the whole thing with fresh fruits such as raspberries, strawberries, blueberries, etc. in small dessert glasses layers and with grated, white chocolate.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.