Raspberry and Red Currant Salad with Whipped Ricotta, Lemon Curd, and Ginger Crumbs

This easy-prep dessert is a marriage 
of Italian (ricotta) and English (lemon curd)—a little like Giancarlo and me. It’s ideal in summer when raspberries and red currants are in high season and bursting with sweetness. You 
can either make your own ginger cookies or buy your favorite brand 
to crumble over the top.

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Serves 6


  • 2/3 cup whipping cream
  • 1 cup ricotta, drained
  • ½ cup lemon curd
  • 1/3 cup raspberries
  • 2 oz red currants or other small red berries (loganberries, blueberries, or cranberries)
  • 3 ginger cookies


In a bowl, combine whipping cream and ricotta, and use an electric mixer to whip it into soft peaks. Spoon onto a serving platter and swirl in lemon curd. Scatter berries and crumbled ginger cookies on top. This dessert will sit happily in the fridge for a couple of hours if you want to prepare 
it in advance.

Nutrition Information

  • Calories 318
  • Carbohydrate Content 30 g
  • Fat Content 20 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 12 g
  • Sodium Content 76 mg