Description
A rich twist on the classic Italian dessert, this tiramisu layers velvety chocolate ricotta cream with coffee-soaked ladyfingers. It’s indulgent, easy to make, and perfect for chocolate lovers!
Ingredients
Scale
For the Chocolate Ricotta Cream:
- 1 1/2 cups ricotta cheese (preferably whole milk, drained if watery)
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup dark chocolate, finely grated or melted (optional, for extra richness)
For the Coffee Soak:
- 1 1/2 cups strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 1 tbsp granulated sugar
For the Layers:
- 24–28 ladyfinger cookies (savoiardi)
- 1/4 cup cocoa powder, for dusting
- 1/4 cup dark chocolate, shaved or grated (for garnish)
Instructions
Prepare the chocolate ricotta cream:- In a large mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, cocoa powder, and vanilla extract. Beat until smooth and creamy.
- If desired, fold in the grated or melted dark chocolate for extra depth of flavor. Set aside.
- Make the coffee soak:
- In a shallow dish, mix the brewed coffee, coffee liqueur (if using), and granulated sugar. Stir until the sugar dissolves.
- Assemble the tiramisu:
- Quickly dip each ladyfinger into the coffee soak, making sure not to oversaturate. Arrange a layer of soaked ladyfingers in the bottom of an 8×8-inch or similar-sized dish.
- Spread half of the chocolate ricotta cream evenly over the ladyfingers.
- Repeat with another layer of coffee-soaked ladyfingers and the remaining chocolate ricotta cream.
- Chill and garnish:
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, dust the top generously with cocoa powder and garnish with shaved dark chocolate.
- Serve:
- Slice into squares or spoon into individual servings. Pair with a cup of espresso or your favorite dessert wine.
Notes
- For an extra chocolate kick, drizzle the coffee-soaked ladyfingers with chocolate syrup before adding the cream.
- If ricotta is too grainy, blend it in a food processor before mixing for a smoother texture.
- Store in the refrigerator for up to 3 days.