Ricotta Tiramisu
Category: Desserts | Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| Sugar | 40g |
| All-purpose flour | 40g |
| Ricotta cheese (cow’s milk) | 400g |
| Egg yolks | 40g |
| Sugar | 100g |
| Water | 40g |
| Fresh liquid cream | 150g |
| Powdered sugar | 15g |
| Coffee | 70g |
| Sugar | 10g |
| Butter | to taste |
| Unsweetened cocoa powder | to taste |
Instructions:
Step 1: Preparing the Savoiardi (Ladyfingers)
To begin your Ricotta Tiramisu, first prepare the savoiardi (ladyfingers). Start by separating the egg white from the egg yolk, using one medium egg at room temperature. You’ll need about 20g of yolk and 30g of egg white. In one bowl, place the egg yolk and 30g of sugar (taken from the sugar needed for the savoiardi) and whisk them together using an electric hand mixer. In a separate bowl, whisk the egg whites with the remaining sugar (again, taken from the sugar required for the savoiardi) until stiff peaks form.
Step 2: Mixing the Egg Mixture
Once the egg whites are perfectly whipped, gently fold them into the yolk-sugar mixture, using a bottom-up motion to keep the mixture airy and light. Next, sift the all-purpose flour into the bowl with the egg mixture and fold it in carefully until smooth.
Step 3: Preparing the Baking Molds
Transfer the batter into a piping bag fitted with a smooth 16mm nozzle. Grease the bottoms of four small 9 cm diameter, 6.5 cm high cocotte baking dishes lightly with butter and dust them with a small amount of granulated sugar. Using the piping bag, pipe the batter into the cocottes to form a base layer of savoiardi, about 1 cm thick.
Step 4: Baking the Savoiardi
Next, prepare a baking sheet with parchment paper. Pipe the remaining batter into the shape of savoiardi biscuits (roughly 7 cm long). Dust the biscuits with the remaining granulated sugar. Place both the cocottes and the savoiardi on the same baking tray and bake in a preheated static oven at 180°C (350°F) for 15 minutes. After this, remove the savoiardi using a spatula and continue to bake the cocottes for an additional 5 minutes.
Step 5: Preparing the Syrup
While the bases are baking, prepare a sugar syrup by combining water and sugar in a small pot. Heat the mixture over moderate heat, stirring until the sugar dissolves. Use a food thermometer to monitor the temperature, ensuring that it reaches 121°C (249°F).
Step 6: Preparing the Custard
In a separate bowl, place the 40g of egg yolks required for the custard (about two medium eggs). Whisk them with an electric mixer until smooth. Once the sugar syrup reaches the desired temperature, slowly pour it into the egg yolks while continuing to whisk. Keep whisking until the mixture becomes pale, airy, and has cooled down completely.
Step 7: Making the Ricotta Cream
Sift the ricotta cheese through a fine mesh sieve to ensure it’s smooth. Then, in another bowl, whip the fresh cream until stiff peaks form. Gently fold the whipped cream into the cooled egg mixture to create a luscious, creamy filling.
Step 8: Assembling the Tiramisu
Transfer the ricotta-cream mixture into a piping bag with a 15mm smooth nozzle. Chill the tiramisu for at least 2 hours in the refrigerator to allow it to firm up.
Step 9: Soaking the Savoiardi
Once the tiramisu has chilled, take the savoiardi biscuits you baked earlier and dip them quickly into the prepared coffee. Arrange them carefully on top of the ricotta cream layer. Follow by piping dollops of the ricotta cream on top of the soaked savoiardi.
Step 10: Final Touches
Finish by dusting the top of the tiramisu with unsweetened cocoa powder for a classic, rich flavor. Serve chilled, and enjoy a creamy, indulgent dessert!
Tips for Perfection:
- Use fresh, high-quality ricotta for the best flavor and texture.
- Make sure not to soak the savoiardi for too long in the coffee; a quick dip is enough.
- Let the tiramisu chill for at least two hours to allow the flavors to meld together perfectly.
This Ricotta Tiramisu is a creamy, delicate twist on the classic Italian dessert. With the subtle richness of ricotta and the perfect balance of coffee-soaked savoiardi, it’s an indulgent treat that will surely impress your guests!
