Quality Is Our Priority
The Caputo family and team take pride in visiting each and every supplier of our raw materials to ensure the best possible ingredients for our consumers. Whether it’s lunch with our farmers or a day in the factory making cheese,
the Caputo team is dedicated to the finest dairy ingredients.
Ricotta Icebox Cake
12 oz. blackberries-cut in half vertically
16 oz. Caputo Ricotta
16 oz. Mascarpone
1cup heavy whipping cream
1+ 1/3 cup of confectioner's sugar-divided
1/2 teaspoon lemon extract
1 tablespoon granulated sugar
18 lemon Pizzelle cookies
*in a small bowl toss blackberries with granulated sugar and let sit for 30 minutes.
*whisk together heavy whipping cream to stiff peaks, gradually adding 2/3 cup of confectioner's sugar
*in a separate bowl, whisk together Ricotta, Mascarpone, and lemon extract until well blended
*gradually add the remaining 2/3 of sugar to the Ricotta mixture until well blended
*gently fold the whipped cream into the Ricotta mixture
*line a 9" springform pan with enough plastic wrap to cover the bottom and sides of the pan.
*place 9 pizzelles on the bottom of the pan-overlapping if need be-to cover the bottom of the pan.
*spread blackberries and blackberry juice on top of the pizzelles
*gently lay in the cheese mixture
*cover with cling film, and refrigerate for 4 hours, or overnight
*remove cling film from the top of the cake
*cover the top with remaining pizzelles
*place a plate on top of the cake and flip it over so the bottom is now the top
*remove the cake pan and the cling film