Mar 24, 2020Archetype Themes Collaborator

The classic Italian dessert, with a twist incorporating our fresh ricotta!


Ingredients to serve 6-8:

  • 4 eggs, separated
  • 4 Tbsp. sugar
  • 1 basket (~1.25 lbs.) Caputo Brothers Ricotta - the secret ingredient!
  • ¼ c Powdered sugar
  • salt
  • 1 quart espresso coffee, brewed and chilled, then sweetened with sugar
  • ~1 lb soft ladyfingers (we recommend local Specialty Bakers soft ladyfingers) If using the hard variety, soak in espresso for longer in step 4 below
  • cocoa powder


  1. Brew the espresso, chill, sweeten with sugar and set aside in a bowl.
  2. Make the egg/sugar mixture: Separate the eggs, placing the yolks in a bowl with the sugar.  Bring a pot of water to a simmer and create a double boiler for the egg mixture. Begin whisking the egg/sugar mixture.  It will begin to loosen and get creamy. Whisk constantly for a few minutes until the mixture begins to lighten from yellow to a paler shade.  When at this point, remove from heat - you have pasteurized the eggs - set aside to cool.
  3. Make the ricotta mixture.  In a food processor, blend ricotta with approximately ¼ cup powdered sugar and a pinch of salt.  *Optional, but recommended: blend a little of the cold espresso into the ricotta to essentially make a coffee cream.
  4. With the soft ladyfingers, dip very quickly or even brush them with espresso and begin layering into your dish or pan.  Cover the entire bottom.
  5. Now beat 2 egg whites to stiff peaks and fold the egg whites, the egg yolk mixture, and the ricotta mixture together
  6. Now spread this entire mixture over the ladyfingers.
  7. Repeat until pan is full, finishing with the cream on the top.  
  8. Dust with powdered chocolate and you are done!
  9. Enjoy right away...or, like lasagna, Tiramisu is excellent if made 4-8 hours in advance...or even a full day, kept in the fridge.
  10. Slice and serve. 
Buon Appetito!

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Mar 24, 2020