Cupcakes with ricotta and white chocolate cream and strawberries


Serves 4

  • 3 eggs
  • 100 g unrefined cane sugar + 2 tsp extra
  • 80 g corn starch
  • 35 g dark cocoa powder
  • 200 g ricotta
  • 60 g white chocolate
  • 150 g very ripe strawberries
  • 2 tbsp icing sugar
  • 1 tbsp rum
  • juice of 1/2 an orange


Dice the strawberries, flavour with 2 teaspoons of sugar and the orange juice and leave to macerate in a cool place. Whisk 50 g of sugar with the egg yolks until you have a light-coloured, air-filled mass. Beat the egg whites with the remaining sugar until stiff. Gently combine the two mixtures in a bowl and mix in the starch, sieved with the cocoa powder, one tablespoonful at a time. Pour into cylindrical moulds and bake in the oven at 170°C for around 20 minutes. Meanwhile, break the chocolate up into small pieces and melt in a bain-marie. Remove from the heat and mix thoroughly with the ricotta, the rum and the icing sugar until you have a perfectly smooth cream. When the cupcakes are cool, slice in half, drizzle with the strawberry juice, fill with the cream and a layer of strawberries. Cover with the other half and decorate with squirts of cream and pieces of strawberry to taste. Leave to stand in the fridge for 2 hours before serving.

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