The soft, fluffy inviting Italian dessert “par excellence”, tiramisù, offers variation possibilities in the creamy consistency part as for the topping. I love to make the dessert with ricotta and mix in with the heavy cream and without eggs. You still will have an extremely fluffy and rich dessert, beautifully white and tasty, but a little “lighter” in calories. I adore buffalo ricotta in the recipe, but you can of course use sheep-, cow or mixed ricotta depending on your taste preferences.
- 250g buffalo ricotta cheese or other ricotta type
- 1/4 of vanilla bean
- 100ml fresh cream
- 2 1/2 tbsp icing sugar
- 200g ladyfinger biscuits
- 100ml espresso coffee (it’s an interesting variant in theme with the coffee/chocolate, to put half of lightly toasted coarsely grounded cocoa beans in the moka together with the grounded coffee)*
- 80g dark chocolate
- bitter cocoa powder for sprinkling
*Add a spoon or two of golden rum if you wish.
- Buffalo ricotta is quite dry, so it doesn’t need sieving, but other ricotta types may require to be sieved to leave out extra liquid before mixing it in together with the scraped vanilla bean and the icing sugar. Mix all delicately together with a whip.
- Whisk the double cream with an electric whisker until stiff and mix in with the ricotta mixture starting from bottom up.
- Soak the ladyfinger biscuits lightly in the coffee mixture in a bowl and then place them close to each other into a rectangular mold of the right size (I normally use a plumcake mold). They should completely cover the bottom of the mold.
- Spread a layer of the ricotta cream on top of the biscuits and coarsely grate the dark chocolate on top.
- Put a second layers of coffe soaked biscuits on top of the cream and then the second layer of ricotta cream. Level surface with a spoon.
- Sprinkle the dessert with sieved cocoa powder just before serving.