Description
A decadent twist on classic tiramisu, featuring creamy chocolate ricotta, espresso-soaked ladyfingers, and a dusting of cocoa.
Ingredients
Scale
- 1 cup freshly brewed strong espresso
- 1/2 cup granulated sugar
- 1/4 cup coffee liqueur (such as Kahlua or Tia Maria), optional
- 1 (15 ounce) container whole milk ricotta cheese, drained well
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, sifted
- 1/4 cup mini chocolate chips, plus more for garnish
- 1 (7 ounce) package ladyfingers (savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or curls, for garnish (optional)
Instructions
- Prepare the Espresso Syrup: In a small saucepan, combine espresso and sugar. Heat over medium, stirring until sugar dissolves (3-5 minutes). Remove from heat, stir in liqueur (if using), and let cool completely.
- Make the Chocolate Ricotta Cream:
- Drain the ricotta in a fine-mesh sieve lined with cheesecloth or paper towel for at least 30 minutes (or up to 2 hours) in the refrigerator.
- In a large bowl, combine drained ricotta, heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy. Do not overbeat.
- Sift cocoa powder into the ricotta cream mixture and gently fold until evenly distributed.
- Fold in mini chocolate chips.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cream to firm up slightly.
- Assemble the Tiramisu:
- Choose your serving dish (9×13 inch baking dish, trifle bowl, or individual glasses).
- Lightly dip each ladyfinger into the cooled espresso syrup (2-3 seconds per side).
- Arrange dipped ladyfingers in a single layer on the bottom of the dish, breaking them to fit if needed.
- Spread half of the chocolate ricotta cream evenly over the ladyfingers.
- Repeat: Dip remaining ladyfingers, arrange in a second layer, and spread with remaining cream.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, dust the top generously with unsweetened cocoa powder.
- Garnish with chocolate shavings or curls, if desired.
- Slice and serve.
Notes
- Use high-quality ingredients: The better the quality of your ingredients, the better your tiramisu will taste. Use good quality espresso, ricotta cheese, and cocoa powder.
- Don’t oversoak the ladyfingers: Soggy ladyfingers are the enemy of a good tiramisu. Dip them quickly and lightly.
- Chill the tiramisu for long enough: This is essential for the flavors to meld and the ladyfingers to soften. Don’t rush the chilling process.
- Drain the ricotta cheese well: This will prevent your cream from being watery.
- Sift the cocoa powder: This will prevent lumps from forming in the cream.
- Adjust the sweetness to your liking: If you prefer a less sweet tiramisu, you can reduce the amount of powdered sugar in the cream.
- Add a touch of salt: A pinch of salt in the cream can help to balance the sweetness and enhance the other flavors.
- Get creative with the garnish: You can garnish your tiramisu with chocolate shavings, curls, cocoa nibs, or even fresh berries.
- Prep Time: 30 minutes
- Cook Time: 5 minutes