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Coffee and whipped ricotta mousse recipe Save Save Follow I add a dash of Marsala because I use it in my tiramisu, so I always have it hanging about, and its woodiness works brilliantly with coffee. You can add rum or brandy or amaretto as you see fit. I like to serve it in little glass bowls with a light dusting of toasted hazelnut and dark chocolate on the top. Prep time: 10 minutes, plus 2 hours chilling  SERVES 2 tsp Marsala To decorate Whisk the cream to form soft peaks in a mixing bowl. Set aside. Whisk the ricotta and icing sugar in a separate bowl until smooth. Add the coffee and Marsala, and whisk until incorporated. Fold the cream into the ricotta mixture.

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