it's lemony sweet and very light. i used to make this with mascarpone, but my grocer must've confused it with golden talking puppies when he priced it. so i got ricotta al latte instead. typically i'd make a mousse, but i was out of gelatin. so i just mixed it with whipped cream and lemon curd and it was surprisingly smooth and creamy and delicious.
in the meanwhile, whip the 8 oz ricotta with a tb milk. ricotta al latte is moist and creamy, but there's still a grainy texture to it. whip until very smooth. pour 1 cup heavy cream directly over it and continue whipping until good and stiff. now fold in lemon curd, between 6 to 10 oz, according to taste. lemon curd is very sweet, so taste before you add more. trader joe's has a good one for cheap. find it by jams. or if you're not lazy you can make it, like this. anyhoo, mix it in and refrigerate. when the cake is cool cut it in half, sprinkle with some simple syrup and fill it.