Ricotta Espresso Mousse

Ingredients

Preparation

1. In a small bowl, mix the espresso, amaretto liqueur, and vanilla extract. Set aside.
2. Using a hand mixer, beat the egg whites in a medium bowl until soft peaks form. Set aside.
3. In a large bowl, beat together the ricotta, sugar, and half (½ cup) of the 35% cream until very smooth. Set aside.
4. Fold the egg whites into the ricotta mixture. Incorporate the espresso mixture a little at a time. The mixture should be as smooth and airy as possible.
5. Divide the preparation evenly between 4 glass cappuccino cups or serving dishes.
6. Whip the remaining 35% cream (½ cup) until soft peaks form. Garnish each serving of mousse with a dollop of the whipped cream and some chocolate shavings. Buon appetito!