Ricotta and raspberries tiramisu
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Ingredients
- Lemon juice and zest
- 180 ml (3/4 cup) of icing sugar
- 24 lady fingers cookies
- 250 ml (1 cup) of Ricotta cheese
- 125 ml (1/2 cup) of cooking cream
- 3 eggs
- 500 ml (2 cups) of fresh raspberries
- 60 ml (1/4 cup) of cocoa
Preparation
Side-by-side mode
- Mix lemon juice and 30 ml (2 tablespoons) of icing sugar to form a syrup. Set aside.
- Soak cookies with lemon syrup. Set aside.
- Into another bowl, whisk Ricotta cheese, cream and 60 ml (1/4 cup) of icing sugar until the preparation gets smooth and creamy. Set aside.
- With an electric blender, whisk in another bowl eggs with remainings of icing sugar until the mixture gets smooth (for about 8 minutes). Add to the cheese mixture.
- Add lemon zest and set aside.
- Fill up the glass tray or any individual cups and alternate with layers of Ricotta cream cheese, a layer of lemon syrup soaked cookies and a layer of raspberries. Repeat once again and finish it up with a layer of Ricotta cream cheese.
- Refrigerates for about 3 hours.
- When serving, spread cocoa, garnish with few fresh raspberries and serve.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
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