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Ricotta Tiramisu

This tiramisu isn't necessarily traditional, but it is undeniably good. Instead of the classic mascarpone, this recipe uses ricotta for a different type of creaminess and a little less tang. You can make them into cups or into a full tiramisu, it's truly up to you!
Prep Time:15 minutes
Cook Time:0 minutes
Chill Time:6 hours
Course: Dessert
Cuisine: Fusion, Italian
Keyword: ricotta, tiramisu
Servings: 4 servings

Equipment

  • 1 large whisk or electric mixer

Ingredients

For the ricotta cream

  • 3 large egg yolks
  • 3 tbsp granulated sugar for the egg yolks
  • 1 cup heavy cream
  • 3 tbsp granulated sugar for the heavy cream mixture
  • 2/3 cup whole milk ricotta

For assembly

  • 12 ladyfingers or shortbread cookies or as many as you have in one pack
  • 2 shots espresso
  • 1 tbsp rum
  • 2 tbsp dutch processed cocoa powder

Instructions

  • In a large bowl, use either a whisk or an electric mixer to beat together the egg yolks and the first half of the sugar. This will take about 4 minutes, you want the yolks to double in size and noticeably lighten to a light yellow. You should be able to see a ribbon of the mixture fall from the whisk when it is ready.
  • In another bowl, whisk together the heavy cream and the rest of the sugar until it is fully whipped and stiff peaks form. This will take about 5 minutes. Gently fold in the ricotta until it is combined.
  • Add the ricotta cream to the egg yolk mixture and fold again to form a smooth cream. Put this in the fridge to chill.
  • Whisk together the espresso and rum.
  • In either individual cups or an 8x5" baking sheet, spread a layer of the cream. Then dip the cookies into the espresso and rum mixture, and layer them on top of the cream. Repeat this process forming 4 layers, with the cream on top.
  • Sift cocoa powder over the top, and let this chill in the fridge for 6-12 hours.
  • Serve chilled!