- Leave the ricotta cheese to drain in a narrow mesh strainer placed over a bowl and in the fridge for 1 hour, or even overnight if you wish. Add the icing sugar and mix everything with a spatula or spoon.
- Separately whip the cream to firm peaks. Add the cream in two times to the ricotta and sugar mixture, mix gently with the spatula making a circular movement from top to bottom, in order not to disassemble the cream.
- Place the ricotta in the fridge to rest for 20-30 minutes.
- Top with Cremadelizia pistacchio Babbi and chopped pistachios and serve.