The ricotta light tiramisu is another version of the classic tiramisu, light, without eggs and without sugar. A healthy dessert, to enjoy guilt-free, rich in flavor and easily digestible.
Ricotta is a dairy product obtained from the coagulation of whey proteins, or the liquid part that remains after cheese production. Ricotta can be made with various types of milk, from cow’s milk, which results in a lean and light ricotta, to sheep’s milk for a more flavorful and tasty product, as well as buffalo, goat, or mixed milk. Ricotta is the base of many traditional dishes, both sweet and savory, from the zuccotto fiorentino to the Neapolitan pastiera, to the Roman ricotta tart, many typical Sicilian sweets, the filling for tortelli both sweet and savory, rustic pies, pasta dressing like salted ricotta or as filling for crepes and much more.
For the gluten-free version use gluten-free ladyfingers, while the vegan version for those who cannot consume dairy can be made using soft tofu or preparing plant-based ricotta like almond ricotta.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking Required
- Cuisine: Italian
Ingredients
- 10.5 oz cow's milk ricotta
- 0.7 oz stevia (or 2 tablespoons of honey)
- 1 vanilla pod
- 8 ladyfingers
- as needed coffee
- as needed unsweetened cocoa powder
Tools
- 4 Dessert Cups
- 1 Sieve
- 1 Bowl
- 1 Piping Bag
Method
Sift the ricotta using a fine-mesh sieve or strainer.
Add the vanilla seeds and the stevia or honey.
Mix well with the whisk until the cream is smooth and homogeneous.
Transfer the ricotta cream to a piping bag.
Dip the ladyfingers in the coffee and arrange them at the bottom of the dessert cups.
Add a first layer of ricotta cream, dust with cocoa.
Cover with more coffee-dipped ladyfingers and finish with dollops of cream and a dusting of cocoa.
Let it rest in the fridge for at least an hour if all the ingredients were already cold, or 3 hours before consuming.
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WARNING: consult the Celiac Association Guide and read the ingredients carefully to ensure they are gluten-free.
Tips
If the ricotta is fresh, it can be stored in the fridge covered with plastic wrap for up to 5 days.
If the ricotta is fresh, it can be stored in the fridge covered with plastic wrap for up to 5 days.
If the ricotta is fresh, it can be stored in the fridge covered with plastic wrap for up to 5 days.
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