A Light and Elegant Italian Dessert That Melts in Your Mouth
If you’re looking for a refined Italian dessert that’s both naturally gluten-free and irresistibly delicious, look no further than the Ricotta & Pear Cream Cake.
This luxurious dolce features two layers of hazelnut dacquoise – light, nutty meringue-like disks – sandwiching a silky cream made with fresh ricotta, whipped cream, and poached pears. It’s a sophisticated, no-fuss showstopper perfect for holidays, birthdays, or any Sunday lunch with Nonna.
Bursting with the flavors of ripe pears, toasted hazelnuts, and the creamy tang of Italian ricotta, this cake is a masterclass in balance.
Despite its gourmet presentation, it’s surprisingly easy to prepare — and even easier to devour.
Whether you’re searching for a gluten-free dessert, a pear-lover’s dream, or a fresh twist on traditional Italian cakes, this one will have your guests asking for seconds.
💛 Why Nonna Loves This Recipe
Because it’s made with simple, wholesome ingredients that speak of home: fresh ricotta, seasonal pears, and roasted hazelnuts.
This cake reminds Nonna of the rolling orchards and rustic kitchens of her youth — and the joy of sharing a sweet slice with those she loves most.
⏲️ Cooking Time
Preparation Time: 40 minutes (plus overnight chilling)
Cooking Time: 35 minutes
Servings: 10–12 slices
🛒 Ingredients
For the Dacquoise Base (2 x 10-inch Discs):
6 large egg whites
½ cup + 1 tbsp fine caster sugar
1½ cups lightly toasted hazelnuts
⅓ cup rice or all-purpose flour
⅔ cup caster sugar
For the Ricotta Cream Filling:
2 cups cow ricotta cheese
1¼ cups fresh whipping cream
½ to ⅔ cup sugar (to taste)
For the Poached Pears:
2 medium pears (Abate or Williams), peeled and diced
Juice of 1 lemon
2 tbsp sugar
2 tbsp water
1–2 tbsp rum
1 tsp cornstarch
To Finish:
Powdered sugar, for dusting
Extra hazelnuts and pear slices, for decoration
👩🍳 Method
Day Before:
Prepare Ricotta Base: Place ricotta in a bowl, mix with sugar roughly. Cover and refrigerate overnight.
Dacquoise Bases:
Grind Dry Mix: In a food processor, blend hazelnuts, ⅔ cup sugar, and flour until powdered.
Whip Egg Whites: Beat egg whites with ½ cup + 1 tbsp sugar until glossy and stiff.
Fold: Gradually fold hazelnut mix into egg whites.
Pipe and Bake: Pipe into 2 greased 10-inch pans or on baking paper in circular patterns. Bake at 355°F (180°C) for 15–18 minutes (fan) or about 20 min (static).
Pears:
Cook Pears: Dice pears and toss in lemon juice. Simmer with sugar and water for 7–8 mins. Add rum and cornstarch to thicken. Cool.
Filling:
Whip & Mix: Sieve ricotta for smoothness. Whip cream stiff, fold into ricotta. Mix in cooled pears.
Assemble:
Layer Cake: Use same cake pan, line sides. Place one dacquoise base, spread cream, top with second base.
Chill Overnight: Cover with foil and refrigerate until firm.
Finish:
Decorate: Unmold, invert onto a tray, smooth edges, dust with powdered sugar. Decorate with hazelnuts and pear slices.
🥣 Nutritional Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 28 g |
| Protein | 9 g |
| Fat | 26 g |
| Saturated Fat | 12 g |
| Sugar | 19 g |
| Fiber | 2 g |
| Sodium | 60 mg |
🍰 Tips & Tricks
Let the cake rest overnight for best flavor melding.
Use a metal sieve for ultra-smooth ricotta.
Don’t skip toasting the hazelnuts — it enhances the nutty aroma.
Adjust sugar in the cream based on how sweet your pears are.
If using canned pears, skip poaching and reduce sugar.
RICOTTA AND PEAR CAKE
Notes
Ingredients
For the Dacquoise Base (2 x 10-inch Discs):- 6 large egg whites
- ½ cup + 1 tbsp fine caster sugar
- 1½ cups lightly toasted hazelnuts
- ⅓ cup rice or all-purpose flour
- ⅔ cup caster sugar
- 2 cups cow ricotta cheese
- 1¼ cups fresh whipping cream
- ½ to ⅔ cup sugar (to taste)
- 2 medium pears (Abate or Williams), peeled and diced
- Juice of 1 lemon
- 2 tbsp sugar
- 2 tbsp water
- 1–2 tbsp rum
- 1 tsp cornstarch
- Powdered sugar, for dusting
- Extra hazelnuts and pear slices, for decoration
👩🍳 Method
Day Before:
- Prepare Ricotta Base: Place ricotta in a bowl, mix with sugar roughly. Cover and refrigerate overnight.
Dacquoise Bases:
- Grind Dry Mix: In a food processor, blend hazelnuts, ⅔ cup sugar, and flour until powdered.
- Whip Egg Whites: Beat egg whites with ½ cup + 1 tbsp sugar until glossy and stiff.
- Fold: Gradually fold hazelnut mix into egg whites.
- Pipe and Bake: Pipe into 2 greased 10-inch pans or on baking paper in circular patterns. Bake at 355°F (180°C) for 15–18 minutes (fan) or about 20 min (static).
Pears:
- Cook Pears: Dice pears and toss in lemon juice. Simmer with sugar and water for 7–8 mins. Add rum and cornstarch to thicken. Cool.
Filling:
- Whip & Mix: Sieve ricotta for smoothness. Whip cream stiff, fold into ricotta. Mix in cooled pears.
Assemble:
- Layer Cake: Use same cake pan, line sides. Place one dacquoise base, spread cream, top with second base.
- Chill Overnight: Cover with foil and refrigerate until firm.
Finish:
- Decorate: Unmold, invert onto a tray, smooth edges, dust with powdered sugar. Decorate with hazelnuts and pear slices.
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