Ricotta Tiramisu – Light and Creamy

Ricotta Tiramisu – Light and Creamy

This ricotta tiramisu is a great light and creamy low calorie option to traditional mascarpone tiramisu. This ricotta cheese option is definitely different in texture, however, as much or maybe even more divine. This recipe is exactly the same as regular tiramisu recipe, the only difference is the type of cheese that is being used. Some recipes do use whipping cream to make the cake light and some use egg whites. If you care about your calories – egg whites are a better option.

I was very curious about using ricotta cheese instead of mascarpone cheese and skeptical at the same time. After I tried this version, I realized that most of the flavor in tiramisu comes from the cookies dipped in that delicious coffee flavored with the booze. Whether ricotta that has less calories or mascarpone that is packed with calories, I can still enjoy this desert the same. And let’s not forget that ricotta has protein and mascarpone cheese has none. This version has 11 grams of protein per serving and mascarpone version with heavy whipping cream most likely has none. For me, this is just a cherry on top!

For detailed instructions visit the Ricotta Tiramisu video below

What do you need to make this recipe

You will need very few ingredients:

  • any type of ricotta cheese you like. I used full fat ricotta cheese. There is not much difference between light and full fat in calories (100 vs 80 per serving). There is a difference in taste. I am already replacing rich in flavor mascarpone cheese, there is no need to lower the calories even more and sacrificing the flavor. That’s just me and my taste buds. Experiment and see what’s best flavor for you.
  • good and strong coffee. I used espresso long double shot (by long I mean I brewed it for a bit longer to get about 4 oz of coffee). If you do not own an espresso machine, use instant coffee and make it strong.
  • coffee liqueur like Kahlua. There are different types of coffee liqueurs, choose the one that you like. I like to add extra alcohol to be honest. I add another half to an once of dark rum most of the time. Since not every body likes strong booze flavor I did not add it into this recipe. But if you like some booze feel free to add it to the coffee as well
  • two large eggs – separated yolks from egg whites. You will find recipes for tiramisu that add heavy whipping cream to lighten the cream and some recipes use egg whites. I always prefer to use egg whites since they are very low calories, and add some protein to this desert.
  • lady fingers – any brand you like or you can find in your store.
  • sugar – I only used 25 g or about 1 oz of sugar because Kahlua is already very sweet and I do not like the cream to be too sweet. In this recipe I suggest to use 25 to 50 g of granulated sugar – adjust to your taste.
  • vanilla extract

Follow these easy steps to make Ricotta Tiramisu

Start with draining ricotta cheese to make sure there is no liquid

drain ricotta cheese

Make espresso shot and add coffee liqueur and vanilla extract – set aside to cool down

brew espresso shot

Separate egg yolks from egg whites

separate eggs

In a glass or ceramic bowl whisk sugar into the yolks.

add sugar to egg yolks

Heat up a little bit of water in a pot and leave it on low heat. Put the bowl on top and whisk yolks with sugar vigorously until the sugar dissolves and eggs become light in color and expand in volume

beat egg yolks with sugar
beat egg yolks

Set it aside to cool. I like to use ice bowl to speed up the process. Put the bowl with egg yolks on top of larger bowl filled with ice water and continue stirring until cooled.

ice bowl

Put ricotta cheese into a food processor and process until smooth and light.

food processor
smooth ricotta

Add ricotta to the cooled egg yolks and fold it in

add ricotta cheese

Beat egg whites to stiff peaks and fold them into ricotta and egg mixture

beat egg whites to stiff peaks

Prepare a glass container. I used a container that comes with a lid so I can put it in the freezer. The measurements are 6 inch by 6 inch on the bottom of the dish

Soak each lady finger into the coffee mixture.

soak lady fingers in coffee

Lay first layer and top if with half of the ricotta cream

first layer of ricotta

Lay second layer of coffee mix dipped lady fingers and spread remaining ricotta cream

second layer of ricotta
second layer of ricotta

Freeze for at least 4 hours or refrigerate for at least 8.

cover tiramisu with a lid

Don’t forget to sprinkle some coco powder on top before serving – it just looks amazing!

sprinkle tiramisu with coco powder

Frozen version of ricotta tiramisu

Refrigerated version of ricotta tiramisu

Few things to consider

  • Why do I put ricotta into a food processor first? Ricotta is grainy and this process makes a great difference in texture (unless you like the grainy texture – then skip this step)
  • When soaking lady fingers into coffee – just turn it twice or three times, do not let it sit in there for long as these cookies will soak up the liquid very fast and fall apart. Plus you won’t even enjoy too wet cookies – trust me.
  • Freeze or refrigerate? The texture will be different. If you decide not to freeze it, the ricotta tiramisu will be very soft and fluffy. You will not be able to cut it, you will need a spoon. Both ways are delicious. Choose the one you enjoy the most
  • If you decide to freeze this ricotta tiramisu, make sure that you let it sit for about 30 minutes after taking it out of the freezer. You won’t be able to cut it when it is frozen. It is as solid as a rock. You do not want to defreeze completely though – just enough to be able to cut it.
ricotta tiramisu

Ricotta Tiramisu Recipe

This version of tiramisu is very light in texture as well as taste. It is as delicious as original mascarpone version but you can feel better about eating it. It takes only few ingredients and it is very easy to make.
Prep Time 20 mins
Cooling time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert
Cuisine Italian
Servings 4
Calories 334 kcal

Equipment

  • Food processor
  • Glass container 6 by 6 inch with a lid
  • Whisk
  • Mixer

Ingredients
  

  • 16 oz ricotta cheese
  • 2 large eggs
  • 1 – 2 oz granulated sugar 25g – 50g
  • 12 lady fingers
  • ½ cup espresso or strong coffee 4 oz
  • 1 oz coffee liqueur like Kahlua
  • 1 tsp vanilla extract
  • coco powder for sprinkling on top

Instructions
 

  • Start with draining ricotta cheese to make sure there is no liquid
  • Make espresso shot and add coffee liqueur and vanilla extract – set aside to cool down
  • Separate egg yolks from egg whites
  • In a glass or ceramic bowl whisk sugar into the yolks.
  • Heat up a little bit of water in a pot and leave it on low heat. Put the bowl on top and whisk yolks with sugar vigorously until the sugar dissolves and eggs become light in color and expand in volume
  • Set it aside to cool. I like to use ice bowl to speed up the process. Put the bowl with egg yolks on top of larger bowl filled with ice water and continue stirring until cooled.
  • Put ricotta cheese into a food processor and process until smooth and light.
  • Beat egg whites to stiff peaks and fold them into ricotta and egg mixture
  • Prepare a glass container. I used a container that comes with a lid so I can put it in the freezer. The measurements are 6 inch by 6 inch on the bottom of the dish
  • Soak each lady finger into the coffee mixture.
  • Lay first layer and top if with half of the ricotta cream
  • Lay second layer of coffee mix dipped lady fingers and spread remaining ricotta cream
  • Freeze for at least 4 hours or refrigerate for at least 8.
  • Don’t forget to sprinkle some coco powder on top right before serving
Keyword light tiramisu, low calorie tiramisu, ricotta tiramisu, tiramisu
ricotta tiramisu


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