Best Ricotta Cheese Tiramisu Recipe
Recipe Type: Dessert
This contribution is called “Best.” Some of the measurements are in metric, however, so you’ll have to convert. And, if anybody knows what “frûche” is, please enlighten us (Rachel Kinne was kind enough to research this. Her findings follow the recipe).
- FRENCH VANILLA LIGHT FRUCHE, 300 gr
- FRESH RICOTTA CHEESE, 200 gr
- EGGS, 1
- CASTER SUGAR, 2 tbs
- BOILING WATER, 1 cup
- INSTANT COFFEE GRANULES, 3 tsp
- MARSALA, 1/3 cup
- LADYFINGERS, (or savoiardi) 1 package
- COCOA POWDER, 2 tsp to dust
- Place the Frûche, ricotta, egg and sugar in a medium mixing bowl.
- Use electric mixer to whisk for 1 minute or until sugar dissolves. Set aside.
- Combine the water and coffee, then marsala, in a jug. Pour half into a bowl.
- Dip one sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover base of an 8-cup serving dish.
- Brush any coffee mixture remaining in the bowl over layer of sponge fingers. Refill bowl with remaining coffee mixture.
- Spread 1/2 the Frûche mixture evenly over the layer of sponge fingers.
- Repeat to make one more layer with the remaining sponge fingers and coffee mixture.
- Top off with remaining Frûche mixture.
- Smooth the surface with the back of a large metal spoon.
- Dust evenly with the cocoa powder.
- Cover and place in fridge for at least 4 hours (Overnight is best for the flavors to develop. It tastes even better after 2 days.)