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.
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
