A Sweet Indulgence: Chiacchiere with Sweet Ricotta Cream

The world of desserts is a realm of endless creativity and indulgence. Among the myriad of sweet treats that have captured the hearts of dessert lovers worldwide, ‘Chiacchiere with Sweet Ricotta Cream’ holds a special place. This Italian delicacy, with its crispy pastry and creamy filling, offers a delightful sensory experience that is both comforting and luxurious.

Chiacchiere with Sweet Ricotta Cream Recipe

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Chiacchiere with sweet ricotta cream, fried lemon and orange zests

A delicious, fragrant and aromatic dessert where the crunchy but light consistency of the
“chiacchiere” meets the smooth ricotta cheese. Chiacchiere are a traditional dessert which is usually prepared in Italy during the carnival period: we decided to use it in an...unusual way!
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 5 people
Calories 1235 kcal


  • 1 oven


For the “chiacchiere”

  • 300 gr of 00 flour
  • 40 gr of sugar
  • 2 eggs
  • 40 gr of butter
  • 50 ml of whole milk
  • 2 table spoons of Gran Mariner
  • A piece of the lemon peel
  • washed and grated
  • A pinch of salt
  • Oil to fry
  • Powdered sugar to garnish

For the cream

  • 250 gr of ricotta cheese
  • 150 ml of fresh cream
  • A piece of orange zest


  • Take a bowl, put the flour inside, create a hole in the centre and add eggs and salt, the melted butter, sugar, milk, the grated lemon zest, the Grand Mariner or rum and start mixing from the centre till you will get an homogeneous dough.
  • Keep on working it on the pastry board till it will be smooth and compact; take a piece of transparent film, cover the dough and live to rest for 40 to 50 minutes.
  • While the dough is resting start preparing the ricotta cream. Take the fresh cream and whip it. Put it together with the ricotta cheese and mix till you will get a fluffy cream: add the grated orange zest and put it aside.
  • When the dough has rested enough start working it: separate into 4 parts and while working one of these, cover the others with the transparent film. Roll out the piece of dough with a rolling pin and when it is thin enough put it into the pasta machine: you must obtain a thin strip: once you will get it, use pastry rings to obtain regular discs of different dimension, some big, some medium some smaller (as you can see in the figure), putting some flour so they will not stick on the pastry board.
  • Put the seed oil to fry and when it is hot enough, star cooking the pasta discs being careful not to burn them; they must result of a light golden. Put them aside and sprinkle them with powdered sugar.
  • Once the “chiacchiere” are all cooked, start to create your dessert. Put a disc to make the base and, using a sac-a-poche, distribute the ricotta cream and keep on going like this till you will reach the number of layer you want, proceeding with the smaller discs you have cooked. Sprinkle again with powdered sugar, some fried lemon and orange zest.


Keyword flour, ricotta cheese, sugar

About Chiacchiere with Sweet Ricotta Cream

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Chiacchiere, also known as ‘Italian Carnival Fritters’, are light, crispy pastries traditionally enjoyed during the Carnival season in Italy. In this recipe, the chiacchiere are filled with a sweet ricotta cream, adding a luscious contrast to the crisp pastry. The ricotta cream, with its smooth texture and subtle sweetness, perfectly complements the crunchy chiacchiere, creating a dessert that is both simple and sophisticated.

Cooking Tips

  • Ensure your dough for the chiacchiere is rolled out thinly for optimal crispiness.
  • Use fresh ricotta for the cream for the best flavour and texture.
  • Fry the chiacchiere in hot oil until golden brown, then drain on paper towels to remove excess oil.
  • Fill the chiacchiere with the ricotta cream just before serving to prevent them from becoming soggy.
  • Dust the filled chiacchiere with powdered sugar for an extra touch of sweetness.

Serving Suggestions

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  • Serve the chiacchiere with sweet ricotta cream as a delightful end to a meal.
  • Pair with a cup of espresso or a glass of dessert wine for a truly Italian experience.
  • Consider serving with a side of fresh berries for a refreshing contrast.
  • For a festive touch, garnish with a sprinkle of colourful edible confetti.
  • For a variation, consider adding a touch of lemon zest or chocolate chips to the ricotta cream.


  • Can I use another type of cheese for the cream? Ricotta is traditional, but mascarpone could be used for a richer cream.
  • Can I bake the chiacchiere instead of frying? Yes, baking is a healthier alternative, but it may not yield the same crispy texture.
  • What can I use if I don’t have ricotta? You can make a simple cream with heavy cream and sugar as a substitute.
  • Can I make the chiacchiere in advance? The pastries can be made ahead, but fill them with the cream just before serving.
  • Is there a vegan option for this dish? You can use a vegan pastry dough and a dairy-free cream substitute for a vegan version.

‘Chiacchiere with Sweet Ricotta Cream’ is a dessert that celebrates the joy of simple ingredients and traditional cooking techniques. Whether you’re hosting a festive gathering or simply treating yourself to a sweet indulgence, this recipe promises a culinary experience that is both delightful and memorable. So, embrace the sweetness of life, savour the flavours, and most importantly, enjoy the journey.

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