These raspberry almond ricotta parfaits are a creamy and delicious ricotta dessert that will impress your next dinner date! You can make this easy dessert for two with only 5 ingredients, in only about 10 minutes!
Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions.
If you need a quick dessert recipe for date night (or, if you just have some leftover ricotta, perhaps after making my ricotta mushroom crostini?), then you have to try these raspberry almond ricotta parfaits! This dessert recipe for two is so easy to make - you only need 5 ingredients, and you can make it in only about 10 minutes!
Sweetened raspberries are layered with a fluffy, sweet, and creamy ricotta filling, and freshly-toasted almonds add a nice crunch and nutty flavor that complements the tangy raspberries. I am telling you - this dessert is divine! If you love raspberries, these creamy parfaits will not disappoint.
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- Almonds: you will want sliced almonds, but if you don't have those you can also try slivered almonds, or you can even chop whole almonds into small pieces.
- Ricotta cheese: I used whole milk ricotta, since this is an indulgent and creamy dessert after all! But, if you like you can substitute low-fat ricotta.
Step by step phots
1. First, toast the almonds. All you have to do is place them in a dry pan over medium heat, stirring them frequently until they are slightly browned and smell all toasty and nutty!
Remove them from the pan right away and let them cool while working on the rest of the steps.
2. Next, add two tablespoons of the sugar to the raspberries. Stir the sugar in and give the raspberries a gentle press with the spoon to break them up slightly.
Some of the raspberries should remain whole, and some should be a little mashed. Let that sit and get all juicy while you work on the ricotta cream next.
3. Add the rest of the sugar to the ricotta and stir until smooth. Set the ricotta aside for a moment while you whip the heavy cream.
4. Place the heavy whipping cream into a narrow, tall-sided jar (I used a 16 ounce Ball jar which worked perfectly!).
Use an immersion blender to quickly bring the cream to stiff peaks (where the whipped cream holds its shape well, rather than being soft and droopy). Because the amount of cream is small, this takes less than 1 minute.
5. Add the whipped cream to the bowl with the sweetened ricotta. Gently fold the whipped cream into the ricotta. To fold it in, just use the spoon to lift some of the ricotta overtop the whipped cream, slice through the middle of the mixture with the spoon, and lift up the ricotta again. If you need a little more detail on the process, check out this article on folding!
Continue until the ricotta and whipped cream are mostly combined. But, don't overmix it because you want to make sure the whipped cream doesn't deflate.
6. Now all you need to do is assemble the parfaits! Start with some of the raspberries, then the ricotta whipped cream, then almonds. Repeat the layers one more time, leaving a raspberry or two to top the parfaits. Enjoy immediately (which you will want to do since they are so incredibly delicious!).
Tips and tricks
- Since there is only a small amount of heavy whipping cream in this recipe, using the immersion blender is such an easy way to whip up the cream. However, if you don't have one, you can whip the cream in a small bowl with hand beaters.
- The raspberries will release some liquid as they sit with the sugar. You can add that liquid into the parfait when you layer the raspberries, which will be delicious and will give the parfait more of a saucy quality. Or, you can strain it out with a slotted spoon - this will help preserve the separation between the layers better. The choice is yours!
Yes, you can use frozen raspberries! Just thaw them in the fridge first and strain out the accumulated liquid before mixing them with the sugar.
Since the frozen thawed raspberries will have a softer texture than fresh raspberries, you don't need to mash them with the spoon when mixing in the sugar. Just stir in the sugar and follow the rest of the instructions as written.
A good size for these parfaits is something in the 6 - 8 ounce range. I used these 7 ounce yogurt jars (affiliate link), which worked perfectly! I've also made these parfaits in small whiskey glasses which also worked well.
You just need something that has tall sides without too narrow of an opening so that you can get a spoon in there to make the layers. A small spoon also helps when maneuvering in a small glass jar or glass. I really like these porcelain egg spoons! (affiliate link).
The parfaits must be assembled right before you plan on serving them, because the layers will get all muddled as the parfaits sit in the fridge. However, there are a couple components you could make ahead of time.
First, you could toast the almonds up to a day ahead of time, and keep them in an airtight container at room temperature. You could also make the ricotta filling a couple hours ahead of time, and keep it tightly covered in the fridge until you are ready to assemble the parfaits.
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These creamy, dreamy almond raspberry ricotta parfaits are made with five basic ingredients and are ready to eat in about ten minutes!
- ¼ cup (27 g) sliced almonds
- 6 ounces (170 g) fresh raspberries, washed and dried
- 5 tablespoons (68 g) granulated sugar, divided
- ½ cup (122 g) ricotta cheese
- ½ cup (118 ml) heavy whipping cream
- Add almonds to a dry pan over medium heat. Stir frequently for a few minutes, until the almonds are fragrant and slightly browned. Remove the almonds from the pan and let cool while prepping the remaining steps.
- Place the raspberries in a small bowl. Add 2 tablespoons (27 g) of the sugar to the raspberries. Stir in the sugar and gently press down on the berries with the back of the spoon. Some should be slightly crushed and some should remain whole. Stir again gently until the sugar begins to dissolve, set aside.
- In a small bowl, combine the ricotta cheese and remaining sugar. Stir to combine until the ricotta is smooth.
- Pour the heavy whipping cream into a narrow, tall-sided container (a 16 ounce Ball jar works great!). Whip the heavy cream into stiff peaks using an immersion blender (see note 1).
- Gently fold the whipped cream into the ricotta cheese until mostly combined (do not over mix).
- If there are still some sugar crystals remaining in the raspberry mixture, give it a final stir. Layer the parfait ingredients into two small glasses, starting with raspberries, then ricotta cheese, then almonds (see notes 2 - 3). Repeat the layers one more time, reserving a small amount of raspberries to top the parfaits. Serve immediately.
If you don't have an immersion blender, you can place the whipped cream into a medium-small bowl and whip to stiff peaks using hand beaters.
A good container for the parfaits would be something between 6 - 8 ounces, with tall sides and an opening that is not too narrow to fit a small spoon inside.
The raspberries will release liquid as they sit with the sugar. When assembling the parfaits, you can either add that liquid in with the raspberry layer, which will add a lot of flavor and a juicier quality to the parfaits. Or, strain the liquid out with a slotted spoon if you would like to better preserve the layered look of the parfait.
- Serving Size: 2
- Calories: 415
- Sugar: 34.5 g
- Sodium: 90 mg
- Fat: 22.5 g
- Saturated Fat: 10.4 g
- Carbohydrates: 46.7 g
- Fiber: 7 g
- Protein: 11.2 g
- Cholesterol: 60 mg
Keywords: parfait, raspberry, almond, ricotta, cream