Making a homemade dessert shouldn’t be complicated, and this recipe with ricotta without mascarpone proves it.
It’s one of those preparations that make you feel right at home: few ingredients, simple steps, and a creamy, light result that always wins over. If you’re looking for a quick, genuine, and lighter dessert than traditional versions, this ricotta recipe is perfect for you.
Ricotta, in fact, provides a soft and delicate texture without being heavy, making the dessert ideal for those wanting an alternative to mascarpone without sacrificing taste.
This simple ricotta recipe is intended as if you’re telling it to a friend over coffee: no technicalities, just practical advice and clear steps. It’s a versatile base that you can personalize as you like: with fresh fruit, chocolate, cookies, or a touch of honey. And the best part is that you don’t need to be an expert in the kitchen to achieve a perfect result. Just choose a good ricotta, follow a few steps, and you’re done.
If you’re looking for a light, quick dessert suitable for the whole family, this ricotta recipe without mascarpone will become one of your favorites.
It’s ideal for those who love simple flavors, for those seeking a healthier dessert, or for those in need of a last-minute idea that always looks good. Let’s prepare it together: you’ll be surprised at how easy it is.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
RICOTTA TIRAMISU WITHOUT MASCARPONE
- 17.5 oz ricotta
- 4 eggs
- 3/4 cup erythritol
- to taste unsweetened cocoa powder
- to taste ladyfingers
- to taste dark chocolate chips
Tools
RICOTTA TIRAMISU WITHOUT MASCARPONE
- 1 Mixer mixer
- 1 Cutting Board cutting board
- 1 Baking Dish glass baking dish
Steps
After separating the eggs, beat the egg whites until stiff peaks form; they should be white, shiny, and firm.
In another bowl, beat the yolks with the erythritol until they become light and frothy.
Prepare the coffee and let it cool completely. It should be bitter to balance the sweetness of the cream.
Add the ricotta to the yolks and mix with a spatula until a smooth cream is obtained. If the ricotta is very grainy, you can sieve it first.
Add the beaten egg whites in 2–3 batches, mixing from the bottom to the top to keep the cream airy.
You will get a soft and light cream.
In a baking dish, make a first layer of ricotta cream, add the chocolate chips, and make a layer of ladyfingers quickly dipped in coffee (do not soak them too much).
Cover with more cream and add the chocolate chips again.
Repeat the layers until finished.
Finish with cream and a generous sprinkle of unsweetened cocoa powder and chocolate chips.
Let it rest in the fridge for at least 3 hours, better overnight. The cream sets and the flavors harmonize.
✨Variations:
Richer Version Add 2 tablespoons of whipped cream to the ricotta cream for a more “pastry dessert” texture.
Cocoa Tiramisu Add 1 tablespoon of unsweetened cocoa directly to the ricotta cream for a more intense flavor.
Hazelnut Tiramisu Mix 2 tablespoons of hazelnut cream into the ricotta cream or add chopped hazelnuts between the layers.
Pistachio Tiramisu Add pistachio cream to the ricotta and decorate with chopped pistachios. Perfect for a more modern touch.
Without Coffee (for kids) Dip the ladyfingers in milk and cocoa. Delicate and always appreciated.
With Fresh Fruit Sliced strawberries, raspberries, or peaches between the layers make the dessert fresher and more spring-like.
FAQ (Frequently Asked Questions)
What type of ricotta is best to use?
Well-drained cow’s milk ricotta is ideal. The drier it is, the more compact and fluffy the cream will be.
Why should I beat the egg whites separately?
Beating the egg whites makes the cream more airy and light, perfect for a tiramisu without mascarpone.
Can I substitute the ladyfingers?
Yes, you can use pavesini or dry cookies, but ladyfingers absorb coffee better and provide a more balanced texture.
How long should I dip the ladyfingers in coffee?
Just one second per side. If you leave them too long, they will fall apart and the dessert will become too moist.
Can I prepare it the day before?
Yes, in fact, it is even better. The texture becomes more compact and harmonious.
Can it be frozen?
It’s better not to: ricotta tends to change texture once thawed.
