The egg-free ricotta tiramisu is a fresh and delicious spoon dessert. This tiramisu is also a great, lighter alternative to the classic tiramisu. Tiramisu is my favorite dessert, and I agree with you reading: tiramisu is unique and immutable, just like carbonara! But I assure you that this version is also delicious and deserves at least a taste. This ricotta tiramisu is ideal for those looking for a lighter alternative and for those who cannot eat eggs.
For more delicious ideas, check out the collection:
Tiramisu – Recipes
Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: No-bake
Ingredients
- 10.5 oz ricotta
- 3/4 cup fresh whipping cream
- 3 tbsp sugar
- 3/4 cup coffee
- to taste ladyfingers (gluten-free or regular)
- to taste unsweetened cocoa powder
Preparation
To make the egg-free ricotta tiramisu, in a bowl, cream the ricotta and add the sugar. Combine the ingredients with a spoon or electric beaters.
Whip the cream and then add it to the ricotta, blending it with an upward motion, taking care not to deflate it. Mix the ingredients until a homogeneous cream is obtained.
Make the coffee and pour it into a bowl to let it cool slightly.
Assemble the tiramisu following this order: soak the ladyfingers in coffee and form a layer at the bottom of a baking dish.
Then form a layer of cream, a sprinkle of unsweetened cocoa, then another layer of ladyfingers, and so on until the cream is used up. Finish with a dusting of cocoa powder.
Refrigerate for at least 2 hours and serve as needed. Enjoy!
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