No-Bake Raspberry and Ricotta Dessert

Step 1: Prepare the Raspberry Filling
Cook the raspberries: Put 250g of frozen raspberries in a pan. Add 80g of sugar and 30g of cornstarch. Mix well.
Thicken the filling: Cook over low heat, stirring constantly, until the mixture thickens. Set aside to cool.
Step 2: Assemble the Base
Prepare the orange juice: Squeeze the juice from 1 orange.
Arrange the biscuits: Place the Ladyfinger biscuits neatly next to each other in a baking dish. Brush them with the orange juice.
Add the raspberry filling: Spread the raspberry filling over the biscuits. Add another layer of Ladyfinger biscuits on top, brushing them with orange juice as well.
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Step 3: Prepare the Cream
Mix the ricotta and sugar: In a bowl, mix 150g of ricotta cheese with 50g of powdered sugar until well combined.
Whip the cream: Add 150ml of whipping cream to the ricotta mixture. Whip until the mixture is fluffy.
Add cocoa: Pour in 15g of cocoa and mix well to create a fluffy cream.
Step 4: Assemble the Dessert
Spread the cream: Apply and spread the ricotta cream mixture evenly over the top layer of Ladyfinger biscuits.
Decorate: Sprinkle grated milk chocolate over the top for decoration.
Step 5: Chill and Serve
Chill: Place the dessert in the refrigerator for at least 1 hour to set.
Serve: Serve the no-bake raspberry and ricotta dessert with love, great taste, and enthusiasm.
Tips for Success
Use fresh ingredients: Ensure your ricotta cheese and whipping cream are fresh for the best taste and texture.
Properly soak the biscuits: Make sure the Ladyfinger biscuits are well-soaked in orange juice to prevent dryness.
Chill thoroughly: Allow the dessert to chill completely in the refrigerator to achieve the perfect texture.

Conclusion
This No-Bake Raspberry and Ricotta Dessert is a wonderfully refreshing and easy-to-make dessert that is sure to impress. With its combination of tart raspberries, creamy ricotta, and crunchy biscuits, it’s a perfect treat for any time of the year. Enjoy making and sharing this delightful dessert!