Make Midweek Matter Pizza Ristorante

Tips & Inspiration

Delicious desserts

The addition of a delightful dessert is the perfect finishing touch to complete your at-home pizzeria experience. Here’s our pick of mouth-watering Italian favourites that can be easily recreated to make your midweek meal even more mouth-watering.

Limoncello & Lemon Curd Meringue Pudding

Serves 4-6 Preparation time 10-15 mins

Crisp on the outside, gooey on the inside – this Italian twist on an Eton Mess offers a zingy, cleansing burst of sweetness after our Dr. Oetker Ristorante Pizza Pepperoni-Salame.


6 meringue nests – roughly broken
30-45g (2-3 tbsp) lemon curd
30ml (2 tbsp) Limoncello
30ml (10.5fl oz) double cream
Lemon and lime zest
30g (2 tbsp) toasted flaked almonds
Handful of mint leaves

How to make it:

  1. Whip double cream until it forms soft peaks
  2. Fold in broken meringue pieces and add a shot of Lemoncello
  3. Stir in 2-3 tbsp of lemon curd mix thoroughly to create a rippled effect
  4. Equally divide between individual chilled glasses and garnish with the rind of a lemon and lime and sprinkle with crushed, toasted almonds

Classic Tiramisu

Serves 6 Preparation time: 20 minutes

A signature dessert with a gentle kick of rum and the smooth finish of a luxury Italian coffee.


500g (18oz) vanilla custard
250g (10oz) double cream
250g (10oz) mascarpone
About 24 sponge fingers (or boudoir biscuits)
150ml (5 fl oz) very strong espresso coffee
45ml (3 tbsp) dark rum
50g (2oz) Dr. Oetker Plain Chocolate chopped
15g (1 level tbsp.) Dr. Oetker Cocoa Powder

How to make it:

  1. Soak sponge fingers in a shot of espresso coffee and dark rum then layer these in the bottom of a small dessert bowl or glass
  2. Whisk together the custard and double cream to create a stiff mixture, then delicately fold in mascarpone cream cheese
  3. Pipe or spoon this mixture onto your sponge fingers and then delicately dust with chocolate shavings of cocoa powder
  4. Chill for several hours or serve straight away for optimum refreshment
  5. Serve one glass per person with a small spoon

Lemon Ricotta Cheesecake

Serves 6 Cooking time: 20 mins Preparation time: 30 mins

A decadent twist on a classic cheesecake recipe using creamy ricotta cheese and a zesty hit of citrus for a refreshingly sharp, but sweet end to a meal.


Finely grated rind and juice from 3-4 lemons
350g (12oz) ricotta cheese
1x11g sachet Dr. Oetker Gelatine Powder
60g (21/2oz) caster sugar
275ml (10 fl oz) double cream

For the base:

225g (9oz) sweet oat biscuits
100g (4oz) melted butter

To decorate:

Lemon slices
Handful of mint

How to make it:

  1. Crush oat biscuits and stir together with melted butter, then spread evenly into the base of a 24cm/9” round cake tin lined with greaseproof paper
  2. Bake in a preheated oven at 200°C for 10 minutes then allow to cool
  3. Place 3 tbsp (45ml) of the lemon juice in a bowl and sprinkle the gelatine over, then place the bowl in a saucepan filled with 1 inch simmering water and stir until it dissolves
  4. Blend together the sugar, ricotta cheese and the zest of 3-4 lemons. Add the lemon zest, remaining lemon juice and gelatine then blend again to create an indulgently thick mixture. Carefully spoon onto your biscuit base
  5. Cover with foil and refrigerate for 3 hours
  6. Decorate with lemon twists and serve with a spring of mint

Make midweek matter more with some little hints and tips...

Set the scene

Dress the table, dim
the lights,
make it special

Accompaniments & sides

Perfect partners to
our Dr. Oetker
Ristorante pizzas

Wine pairings

Our guide for the perfect pairing of pizza and wine

After-dinner cocktails

Dive into our delicious cocktails and mocktails to complete your midweek moment

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