Hello, my lovely readers. It’s time to be bad, but only a little, I promise. I learned to make ricotta tiramisu. A healthy one, depending how you look at it – not too great if you eat the entire tub. Which, by the way, if I make long-winded posts about some freaking orchestras again, could you please lightly nudge a calendar my way? I don’t keep that calendar. See, I’m not really nuts, I swear.
This tiramisu, though. I will be making it all the time:
No matter how much you cook, some simple things can be a first. I never realized how stupidly easy this dessert is to make. The only downside is, in order to enjoy the full blown flavor meld you have to keep it in the fridge overnight. Or maybe, eat half, and keep the other half in the fridge overnight. Just a hint. Everyone wins.
First, you brew fresh coffee and dip the ladyfingers very quickly. You layer those in a baking dish, and through some miracle my 4×6 LeCreuset seems to fit them perfectly.
The ricotta goes into a blender with a bit of coffee, Amaretto, finely chopped orange zest and bit of sugar. That gets layered on the ladyfingers. Repeat the process and chill until set.
The only small change for next time is to line the baking dish with plastic wrap before putting in the ingredients. It will make getting the cake our much easier.
Note that ricotta cheese consistency varies – when you blend it, aim for consistency similar to greek yogurt. Too thin, and it won’t set properly.
Ricotta Tiramisu
Ingredients
- 12 Italian ladyfingers
- ¾ cup freshly brewed coffee use espresso for best results
- 1 cup of ricotta cheese
- zest of one orange finely chopped
- 2 tbs of Amaretto liquor
- 2 tbs sugar
- cocoa powder for dusting
Instructions
- Brew the coffee. In my case, I made two big espresso shots. If you don’t have an espresso machine, that’s completely fine – just make strong coffee. Pour into a bowl and dip the first batch 6 ladyfingers in the liquid, working separately with each and turning over quickly so that they don’t get too soggy. 1-2 seconds per side. Line a 4×6 baking dish with the ladyfingers.
- In a small food processor, combine the ricotta, orange, Amaretto and sugar, then tip in about ¼ cup of coffee from the dipping bowl. Mix well. Aim for consistency of greek yogurt – add more coffee if necessary. Using a rubber spatula, spread half of the ricotta mixture over the ladyfingers.
- Place a second layer of ladyfingers on top and layer with remaining ricotta mixture.
- Refrigerate for at least 4 hours, or overnight for best results.
- Serve sprinkled with cocoa powder.
- Enjoy!
