The ricotta and cocoa cream clouds are delicious and genuine sweets perfect at any time of the day: to be enjoyed for breakfast to start the day in the best way, or as an afternoon snack to be offered to children too since they are genuine and delicious, but also as light dessert, but tasty at the end of a meal. These are sweet sandwiches made with a very light and delicate dough since there is very little flour present . They manage to be so soft (precisely because of this softness that I had the idea of calling them clouds), thanks to the cornstarch, but, above all, to the eggs which are whipped together with the sugar for at least four minutes so as to incorporate a lot of air into them; then the flours are delicately incorporated with a spatula by moving from top to bottom so as not to dismantle the mixture. The peculiarity of these sweets lies precisely in the way in which the discs that will make the sweet sandwich are formed ; in fact, just take a little bit of dough with a spoon and place it delicately on a baking tray lined with baking paper, forming little mounds which should be placed well spaced apart because they expand and swell a lot during cooking. They cook in a very short time and once they were cold I filled them with a delicious cream made of ricotta, cocoa and sugar. In short, they are very easy, quick and super tasty and light sweets which, moreover, reminded me of the flavor of yoyo snacks, even if these little clouds are much softer. Once the discs have been filled with cream and layered together, I recommend keeping them in the fridge for at least thirty minutes and then serving and enjoying them because they almost look like jelly, but you can taste them immediately after sprinkling them with icing sugar. Well then, below you will find the step by step recipe for these magnificent and super soft ricotta and cocoa cream clouds, happy preparation!
Ingredients for the ricotta and cocoa cream clouds
- 40 gfarina 00
- 2 tablespoons corn starch (cornflour) (or potato starch)
- 60 g sugar
- 2uova
- 1 teaspoon baking powder for desserts
- to taste icing sugar
For the ricotta and cocoa cream
- 300 g ricotta (vaccine or sheep’s milk)
- 1 tablespoon bitter cocoa powder
- 2 spoons of sugar