Tiramisu with Ricotta and Nutella.
Tiramisu is undoubtedly my favorite dessert, the one I prepare most often and with which I enjoy experimenting with countless different variations.
From the more classic version to more unique ones, each time I try to find a balance between flavor and lightness. This time I wanted to try an alternative that I find really special: a tiramisu with ricotta and Nutella, without eggs and without mascarpone.
The result? A fresh, creamy, and delicious dessert, but also lighter than traditional tiramisu.
If you love tiramisu like me, I invite you to try this version: I’m sure it will become one of your favorites too!
You might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz ricotta
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 16 ladyfingers
- 1 cup coffee (200 ml)
- as needed Nutella®
Tools
- Electric whisks
- 4 Glasses
- Piping bag
Steps
Let’s prepare the coffee and let it cool.
Whip the cream until stiff peaks form.
In a bowl, mix the ricotta with the powdered sugar until smooth, then fold in the whipped cream gently from bottom to top.
Quickly dip the ladyfingers, without soaking them too much.
At the bottom of the glass place a first layer of soaked ladyfingers. Cover with the ricotta and cream mixture.
Add a teaspoon of Nutella (you can slightly melt it to make it more fluid).Continue with more ladyfingers, more cream, and finish with a drizzle of Nutella on top. You can make stripes with a piping bag or simply let it fall with a teaspoon.
Our Tiramisu with Ricotta and Nutella is ready.
Let it rest in the fridge for at least 2 hours before serving! Enjoy your dessert!
Storage and tips…
Store in the fridge covered with plastic wrap.
Consume by the next day.
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