Choc Ripple Biscuit & Ricotta Dessert

Name: Choc Ripple Biscuit & Ricotta Dessert
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 container (375 g) Ricotta Cheese *smooth type; 2-3 tablespoons Caster Sugar *OR your favourite sweetener as required; 1-2 tablespoons Cocoa Powder *I added 1 tablespoon today; 1 teaspoon Brandy *optional; 8 Arnott’s Choc Ripple Biscuits *broken into small pieces, save some for topping

Hiroko Liston @hirokoliston

Melbourne, Australia

When I was cleaning my kitchen pantry, I found some leftover Arnott’s Choc Ripple Biscuits that I had totally forgotten about. I decided to mix them with Ricotta Cheese. If you want smoother texture, you can blend the mixture with a stick blender, but I just mixed everything with a spatula. What an easy dessert to make! And it was delicious!

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

4 Servings

1 container (375 g)Ricotta Cheese *smooth type
2-3 tablespoonsCaster Sugar *OR your favourite sweetener as required
1-2 tablespoonsCocoa Powder *I added 1 tablespoon today
1 teaspoonBrandy *optional
8Arnott’s Choc Ripple Biscuits *broken into small pieces, save some for topping

Saved

Steps

5 minutes

1

Place Ricotta Cheese, Caster Sugar, Cocoa Powder and Brandy (OR Vanilla) in a mixing bowl, and mix well. *Note: You can blend the mixture using a stick blender until smooth if you want to do so.
2

Add broken Arnott’s Choc Ripple Biscuits and mix to combine. Spoon the mixture into serving glasses, add some saved Biscuit on top, and leave in the fridge for a few hours.