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
Method
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.
(12 votes, average: 4.50 out of 5)
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2 Comments
I love that we had the same thing in mind this week. And I especially love that our recipes are so different – I can’t wait to try yours using ricotta – never heard of using that!
As I said, ‘great minds think alike’ 😉
I use ricotta a lot in my dishes, it is an extraordinary cheese and in this particular one I found it simply perfect to give lightness and flavour to a Tiramisu. Of course the classic one with mascarpone is another thing, but this summer cousin makes its point!
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