A different Tiramisu different from the regular one, definitely worth trying this light and summery version with raspberries and the substitution of mascarpone with a more delicate ricotta with a hint of saffron to make it extra unique. Enjoy it spoonful by spoonful.


Serves: 4-5 | Preparation time: 30 mins + 3 h resting in the fridge

  • galbani-ricotta,500 g
  • a dash of whole milk
  • Raspberries: 400 g
  • Saffron, a pinch
  • Savoiardi / ladyfingers: 300 g
  • Caster sugar: 4 tablespoons


In a bowl, mash the ricotta with a fork, add in the sugar, a dash of milk, a pinch of saffron and stir until the mixture is smooth and creamy.

Puree the raspberries in a blender, keeping some whole for garnishing. If you get the puree too thick, just add a drop of water. Pour into a shallow dish.

Dip each ladyfingers into the raspberry juice, letting them soften for a few seconds. Just not too long or they become soggy.

Spread the bottom of a baking dish or pyrex dish with a dollop of the saffron ricotta. Proceed with the first layer of ladyfingers, then spread a generous amount of ricotta cream on top, add a few whole raspberries you have set aside, another layer of ladyfingers and so on until you run out of ingredients.

Garnish the last layer with ricotta cream and a few more whole raspberries. Place the tiramisu in the fridge for 3 hours. Remove from the fridge 10 minutes before serving.

How to store tiramisu?
Cover with cling film and store in the fridge for up to 3 days.


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