Ricotta and fresh fig dessert cups are a quick and elegant Italian treat, perfect to enjoy with a spoon. This light and creamy dessert is ideal at the end of summer, when figs are in season, ripe, and naturally sweet.
These individual dessert cups are great for a party buffet, a refreshing afternoon snack, or a simple yet refined after-dinner treat. Each glass is layered with rich ricotta cream and chocolate chips, combined with a luscious caramelized fig compote. The result is a creamy, flavorful dessert with a perfect balance of sweetness and texture.
Making this recipe is easy: the fig cream is prepared by gently cooking fresh figs in a pan, while the ricotta cream is made by mixing drained ricotta with powdered sugar and chocolate chips. This is the same ricotta cream traditionally used to fill Sicilian cannoli, thick and absolutely delicious!
For extra flavor and crunch, add a layer of crumbled amaretti cookies on the bottom and top. Their distinctive almond aroma pairs beautifully with figs, creating an authentic Italian flavor combination.
Follow the step-by-step instructions below to make these easy ricotta and fresh fig dessert cups at home, and enjoy a creamy Italian dessert that everyone will love.
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Ingredients
Prep Time: 15 Min | Cook Time: 15 Min | Resting Time: 1 Hour | Servings: 4
- 250 g (9 oz) ricotta cheese
- 200 g fresh figs (7 oz or 5–6 medium figs)
- 30 g (3 tablespoons) chocolate chips
- 30 g unsalted butter (1 tablespoon)
- 15 g (2 tablespoons) powdered sugar
- 80 g (about 3 oz) amaretti cookies
- 1 tablespoons of Acacia honey (or your favorite honey)
- 10 ml (2 teaspoons) cognac (optional)
Kitchen Tools and Equipment
To make these ricotta and fresh fig dessert cups, having the right tools makes all the difference. Here’s what you’ll need:
- Glass dessert cups (≈ 125 ml / about 4 fl oz each) – ideal for individual portions; clear glass lets you see the beautiful layers.
- Mixing bowls – one for the caramelized fig cream, another for the ricotta cream; medium-sized.
- Small saucepan – for cooking down the figs and butter.
- Spatula or wooden spoon – for stirring the figs as they cook and for scraping the bowls clean.
- Fine mesh sieve or colander – to drain the ricotta properly so the cream isn’t watery.
- Piping bag (optional) – helps with neat layering of the ricotta cream, especially in small glasses.
Instructions
Prepare the Figs
Step 1) - Start by making the caramelized figs, since they need time to cool before assembling the dessert cups. Peel the figs and cut them into pieces. Melt the butter in a non-stick pan, then add the figs. Cook over medium heat for about 2 minutes, stirring until the butter is melted and the figs begin to break down into a soft puree.
Step 2) - Stir in the honey and, if you like, the cognac. Continue cooking for another 2–3 minutes until the figs are completely softened and glossy. This will become your caramelized fig cream.
Transfer the fig mixture to a bowl and let it cool completely at room temperature. For faster cooling, you can place the bowl in the fridge.
Prepare the Ricotta Cream
Step 3) - While the figs cool, make the ricotta cream. Place the well-drained ricotta in a bowl and mix with the powdered sugar until you get a smooth, thick cream.
NOTE: Draining the ricotta well is essential, otherwise the cream will turn out watery.
Next, fold in the dark chocolate chips and stir until evenly combined. For easier layering later, you can transfer the ricotta cream into a piping bag.
Make the Layers
Step 4) - Crumble the amaretti cookies into small pieces.
TIP: You can do this with your hands or by placing them in a plastic bag and lightly crushing them with a rolling pin.
Then add a spoonful of crumbled amaretti cookies to the bottom of each glass.
Step 5) - Top with a layer of ricotta cream with chocolate chips.
Next, spread a generous layer of the cooled caramelized figs on top.
Step 6) - For the last layer, add another layer of ricotta cream.
Sprinkle more crumbled amaretti cookies on top and decorate with a fresh fig slice for a beautiful presentation.
Place the glasses in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together and gives the dessert the perfect creamy texture.
Storage
These ricotta and fresh fig dessert cups are best enjoyed fresh, after chilling in the refrigerator for about an hour.
If you have leftovers, cover each glass with plastic wrap. Keep refrigerated for up to 2 days.
Since the ricotta cream and caramelized figs release moisture over time, the texture may soften, so it’s best not to prepare them too far in advance.
For a perfect presentation, add the final layer of crumbled amaretti and the fresh fig slice just before serving.
More Italian Recipes with Figs
- Fig Gelato Recipe - A creamy Italian gelato made without eggs, light and refreshing, perfect for summer.
- Italian Chocolate Fig Cake with Ricotta - A rich and rustic cake that combines sweet figs, dark chocolate, and creamy ricotta.
- Fresh Fig Cake Recipe - A soft, moist cake made with fresh seasonal figs, simple yet full of flavor.
- Fresh Fig Risotto - A creamy Italian risotto enhanced with fresh figs, blending sweet and savory flavors in an elegant dish.
If you love figs, don’t miss these authentic Italian fig recipes!
Recipe Card
Easy Ricotta and Fresh Fig Dessert Cups
Ingredients
- 250 g ricotta cheese - 9 oz
- 200 g fresh figs - 7 oz or 5–6 medium figs
- 30 g chocolate chips - 3 tablespoons
- 30 g unsalted butter - 1 tablespoon
- 15 g powdered sugar - 2 tablespoons
- 80 g amaretti cookies - about 3 oz
- 1 tablespoons Acacia honey - or your favorite honey
- 10 ml cognac - 2 teaspoons (optional)
Instructions
Prepare the Figs
- Start by making the caramelized figs, since they need time to cool before assembling the dessert cups. Peel the figs and cut them into pieces. Melt the butter in a non-stick pan, then add the figs. Cook over medium heat for about 2 minutes, stirring until the butter is melted and the figs begin to break down into a soft puree.
- Stir in the honey and, if you like, the cognac. Continue cooking for another 2–3 minutes until the figs are completely softened and glossy. This will become your caramelized fig cream.
- Transfer the fig mixture to a bowl and let it cool completely at room temperature. For faster cooling, you can place the bowl in the fridge.
Prepare the Ricotta Cream
- While the figs cool, make the ricotta cream. Place the well-drained ricotta in a bowl and mix with the powdered sugar until you get a smooth, thick cream.NOTE: Draining the ricotta well is essential, otherwise the cream will turn out watery.
- Next, fold in the dark chocolate chips and stir until evenly combined. For easier layering later, you can transfer the ricotta cream into a piping bag.
Make the Layers
- Crumble the amaretti cookies into small pieces.TIP: You can do this with your hands or by placing them in a plastic bag and lightly crushing them with a rolling pin.
- Then add a spoonful of crumbled amaretti cookies to the bottom of each glass.
- Top with a layer of ricotta cream with chocolate chips.
- Next, spread a generous layer of the cooled caramelized figs on top.
- For the last layer, add another layer of ricotta cream.
- Sprinkle more crumbled amaretti cookies on top and decorate with a fresh fig slice for a beautiful presentation.
- Place the glasses in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together and gives the dessert the perfect creamy texture.
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