Smooth and easy describe this layered cherry dessert that is a variation of an Italian classic.
1 cup ricotta cheese
1 cup confectioners’ sugar
1/4 cup sour cream
1/4 cup coffee liqueur
30 (2-inch) shortbread cookies (such as Lorna Doones)
1 can (21 ounces) cherry filling and topping
Grated chocolate, for garnish (optional)
Fresh mint leaves, for garnish (optional)
Put ricotta cheese, confectioners’ sugar, sour cream and coffee liqueur in a large mixing bowl; stir to mix well. Set aside.
Put cookies, a few at a time, in an electric blender or food processor container. Process until finely crushed. You should have about 1 1/2 cups of cookie crumbs.
Remove 6 cherries from cherry filling; reserve for garnish.
To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.
Makes 6 servings.