I found a lovely recipe in Elizabeth David’s Italian Food for slightly sweet ricotta with a splash of rum and a spoonful of fine coffee grounds stirred through it. However, I prefer it with espresso rather than the coffee grounds. It’s a subtler coffee flavor and doesn’t seem to make your head spin as the straight grounds do. Together with the booziness from the rum and the hit of caffeine, it’s rather like a lazy idea for a tiramisu. Served well chilled in little glasses, it is a refreshing, elegant and surprisingly light way to end a meal.
Click here for this recipe: http://www.thetimes.co.uk/edition/the-dish/ricotta-al-caffe-g9rcrfxsd
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