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
- 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
- Brew the espresso, chill, sweeten with sugar and set aside in a bowl.
- 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.
- 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.
- 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.
- Now beat 2 egg whites to stiff peaks and fold the egg whites, the egg yolk mixture, and the ricotta mixture together
- Now spread this entire mixture over the ladyfingers.
- Repeat until pan is full, finishing with the cream on the top.
- Dust with powdered chocolate and you are done!
- 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.
- Slice and serve.