Tiramisù ai lamponi con ricotta allo zafferano, definitely worth trying this light and summery version of tiramisu with raspberries and the substitution of mascarpone with a milder ricotta to which we added a pinch of saffron that made everything more unique. We didn’t even add eggs as the classic coffee Tiramisu does, we simply balanced the sweetness of the ricotta with the slightly sour aftertaste of raspberries, enjoying the harmony.
Serves: 4-5 | Preparation time: 25 mins + 3 h in the fridge
- Italian Soft Ricotta cheese: 500 g
- Raspberries: 400 g
- Saffron, a pinch
- Savoiardi / ladyfingers: 300 g
- Caster sugar: 4 tablespoons
In a bowl mash the ricotta with a fork, add sugar, a pinch of saffron and mix until smooth and creamy.
In a blender puree the raspberries but keep some aside for garnish. If the juice you get is too thick, just add a drop of water. Pour into a shallow dish.
Dip the Savoiardi biscuits into the raspberry juice, letting them soften for a few seconds.
Tip: make sure they do not soak too much, otherwise they will mush when you try to prepare the layers.
Spread the bottom of a glass baking dish with a little saffron ricotta. Proceed with the first layer of soaked Savoiardi, then spread a generous amount of the ricotta cream, add a few whole raspberries that you have set aside, then create another layer of Savoiardi and so on.
Garnish the last layer of ricotta cream with a few more raspberries, place the tiramisu in the fridge for at least 3 hours. Remove from the fridge 10 minutes before serving.
How to store Tiramisu?
Cover with cling film and store in the refrigerator up to 3 days.