with Homemade Lady Fingers
This Ricotta Tiramisu is light and creamy with a perfect sweet-bitterness balance and if kept in an airtight container, it’ll stay moist for days. That’s possible because there are no raw eggs in this recipe and can last longer. The espresso-soaked ladyfingers are enveloped with a lightly sweetened whipped ricotta and mascarpone, a different version just as divine as the original. As for the ladyfingers, make your own for extra fluff and appreciation, you won’t regret the extra minutes. Yes, it’s even quicker than going to the grocery store to buy them.
Serves 9
3 eggs
1/3 cup sugar
1/3 cup flour
A pinch of salt
Icing sugar for topping
15 lady fingers
200g fresh ricotta, room temperature (recipe here)
200g mascarpone, room temperature
3 tbsp sugar
A pinch of salt
1 cup good espresso or very strong coffee
1 tsp Amaretto (can be replaced with almond extract)
Cocoa powder, unsweetened
1. Preheat the oven to 375°F (190°C) then line a cookie sheet with parchment paper, set aside.
2. Separate the eggs, placing the yolks in a small bowl and the whites in a stand mixer fitted with a whisk attachment.
3. Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy start adding little by little the 1/3 cup of the sugar while whipping. Continue to whip until the whites hold stiff peaks.
4. Quickly whisk the egg yolks, then gently incorporate them to the whipped whites using a spatula.
5. Sift the flour and add the pinch of salt over the egg mix, and gently fold until all of the flour is incorporated.
6. Fill a piping bag with the batter and pipe the batter in 4 inches long lines about 1 inch apart.
7. Sift icing sugar over each finger lady, wait for about 2 minutes before sifting one more time icing sugar over each finger lady.
8. Bake for 11 minutes, or until just beginning to turn golden around the edges.
9. Allow cooling fully before storing in an airtight container.
10. In a large mixing bowl, place ricotta, mascarpone with 3 tbsp of sugar and a pinch of salt.
11. Whisk by hand for 5 minutes until soft and creamy.
12. Place coffee with a teaspoon of Amaretto in a deep plate and combine.
13. Dip lady fingers, one by one, in coffee mix for 5-10 seconds (depending on how strong you want your tiramisu), then place them directly at the bottom of a 9×9 baking dish, well packed next to each other.
Add a layer of ricotta-mascarpone cream (half of the quantity) on top.
14. Add another layer of coffee-soaked ladyfingers.
15. Cover with what’s left of the ricotta-mascarpone cream.
16. Cover with plastic wrap and let it rest in the fridge for a few hours, best wait until the day after.
17. Before serving, sift cacao powder on top.
Cheers Xx
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