Print
Ricotta Tiramisu
Experience a fresh take on a classic Italian dessert. This irresistible tiramisu features smooth, creamy ricotta, adding a light and velvety twist to every layer.
- Combine the Kahlua and espresso in a small bowl and set aside.
- Over a double boiler melt the white chocolate with half the whipping cream and Marsala wine.
- In a food processor blend the ricotta with the other half of the whipping cream. Scrape the sides and continue blending until very smooth.
- Combine the slightly cooled chocolate mixture with the blended ricotta.
- Dunk the lady fingers in the espresso mixture for a count of 2 seconds; add the soaked fingers to a 8x8 baking dish.
- Once all lady fingers are soaked in the dish, pour the ricotta mixture over top. Sprinkle with cocoa powder and allow to cool in the fridge for at least an hour.
