Tiramisù

Name: Tiramisù
Cook time: 30 min
Yield: 4 people
Ingredients: Pinna cheese spread 120 g; Fresh Sheep Ricotta 80 g; Icing sugar 150 g; Dark chocolate 200 g; Egg yolks 4; Egg whites 2; Ristretto coffee 3 small cups; Unsweetened cocoa to taste; Ladyfingers 200 g

CLASSIC

Presentation

There is no doubt that it is a satisfying, soft and delicious dessert: we like to believe that it was born in the aristocratic Turin to cheer Camillo Benso Count of Cavour up, who was struggling to form the unity of Italy; but it is one of many stories; actually, it is born from a snack for children with zabaglione, cocoa and ladyfingers, or from a base-dessert called sbatutin or even from a simple Bavarese with cheese. So, the most loved dessert by Italians tempts everyone and everyone wants to affirm its authorship, uselessly because in any case the real reference is Italy, perhaps to wink at that much-longed-for and celebrated unity.

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Ingredients

4 people

Pinna cheese spread 120 g
Fresh Sheep Ricotta 80 g
Icing sugar 150 g
Dark chocolate 200 g
Egg yolks 4
Egg whites 2
Ristretto coffee 3 small cups
Unsweetened cocoa to taste
Ladyfingers 200 g

Method

For the tiramisu cream with Ricotta and Cheese spread

Divide the egg yolks from the egg whites, then beat the egg whites until stiff and set aside.

In the bowl with the egg yolks, combine the sugar, mix the ingredients for a long time with a whisk until the mixture is light and frothy.

To the mixture you have obtained, gently add the fresh Cheese Spread and ricotta, at the end add the beaten egg whites a little at a time, gently stirring from the bottom-up.

Compose Tiramisu

We recommend using a rectangular serving dish with high edges.

Cover the bottom of the plate with a layer of ladyfingers and paint them with coffee; alternatively, you can gently put them in the coffee, without dunking them, then lay them down on the plate.

Cover the first layer of ladyfingers with the cream and a sprinkle of grated dark chocolate, then start placing another layer of ladyfingers and repeat the same operation until all the ingredients are used up.

Finish the composition with a layer of cream and a sprinkle of unsweetened cocoa.

Place it in the refrigerator and let it rest for about three hours before serving.

If you want, you can prepare tiramisu with ricotta directly in the glass, and then make it in ready-to-taste single portions.

RECIPE BY: Luisa Bayre and her staff