Créé avec l’IA
$infully Decadent Sicilian Ricotta Tiramisu
45 min 526 kcal par portion Moyen
Ingrédients
4 Portions
- Savoiardi (ladyfingers)200 grams
- Fresh ricotta cheese200 grams
- Mascarpone cheese100 grams
- Eggs (large)3 pieces
- Granulated sugar80 grams
- Strong espresso coffee200 ml
- Unsweetened cocoa powder20 grams
- Marsala wine30 ml
Instructions
- 1
Brew 200 ml of strong espresso coffee and let it cool to room temperature. Stir in the Marsala wine and set aside.
- 2
Separate the egg yolks from the whites. In a mixing bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and creamy.
- 3
Add the fresh ricotta cheese and mascarpone cheese to the egg yolk mixture. Mix until smooth and well combined.
- 4
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the ricotta-mascarpone mixture, being careful not to deflate the mixture.
- 5
Quickly dip each Savoiardi (ladyfinger) into the coffee-Marsala mixture, making sure not to soak them too long to avoid sogginess.
- 6
Arrange a layer of soaked Savoiardi at the bottom of your serving dish.
- 7
Spread half of the ricotta-mascarpone cream evenly over the Savoiardi layer.
- 8
Add another layer of dipped Savoiardi on top of the cream.
