Home » Tiramisu with ricotta and figs with cinnamon

Tiramisu with ricotta and figs with cinnamon

by Ada Parisi
5 min read

Tiramisu with ricotta and figs with cinnamon, served in single-portion cups. The tiramisu is a traditional dessert of Italian cuisine that lends itself to innumerable variations, in this case I created a delicious dessert spoon and fast to prepare, based on one of my favorite seasonal fruits, the white fig. This dessert exploits the natural sweetness of the figs and the flavor of sweetened ricotta from little sugar or, If you prefer, honey. The Scottish shortbread type cookies crumble still plays on the salty notes, While the chocolate chips gives that bitter aftertaste that makes it pleasant. Prepares practically raw, except the two minutes necessary to jump the figs with the cinnamon and is delicious and fresh, ready to be enjoyed at any time of the day. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


most white figs 8 1 for decoration
a pinch of cinnamon
10 grams of butter
6 salt shortbread Scottish shortbread type
6 nuts
300 gr of ricotta cheese
200 g whipping cream
100 g Superfine caster sugar
dark chocolate flakes as required


Tiramisu with ricotta and figs with cinnamon

The tiramisu with ricotta and figs cinnamon is very quick to prepare. Peel the figs and cut them into pieces, put them in a pan with butter and cinnamon and saute 2 minutes. Allow to cool and set aside. Crumble coarsely with a knife and chop nuts cookies and merge them with figs, keeping aside a kernel that subsequently will be divided into four for decoration.

Work in a bowl the ricotta and sugar, until the mixture is creamy and fluffy. Whip the cream until stiff and incorporate very firm ricotta plan to obtain a homogeneous mixture.

Dial sweet for transparent single-portion cups by placing on the bottom of a spoonful of cookie crumble, a hearty spoonful of figs and nuts, therefore part of the ricotta cream. Restart alternating crumble again, figs and cream. Garnish with the chopped chocolate, a slice of fresh fig with its peel and 1/4 walnut kernel. Store the cake in the refrigerator until ready to serve. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


SimoCuriosa September 30, 2013 - 15:13

Hi! Nice to meet you!
mmm that watering
the insert immediately obviously among the monoporzione
Thank you very much!!

Sicilians creative in the kitchen September 30, 2013 - 15:15

Hello Simona, Welcome! The pleasure is all mine. Obviously it is a single portion and I'm a little’ idiot… A hug and good luck, with all the recipes that you have arrived you'll need it… ADA

Mariangela September 25, 2013 - 19:06

Really good this cake, Also beautiful presentation

Sicilians creative in the kitchen September 26, 2013 - 00:00

Thank you Mariangela! A hug, ADA

Silvia September 25, 2013 - 14:37

Lucky to have you Sicilians still figs! With a rainy day my parents are all drunkards (laws soured).
What a beautiful idea of ​​this cup…I love cheese and always eat here combined with chocolate and salted pastry must be extraordinary


Sicilians creative in the kitchen September 25, 2013 - 18:36

Hello Silvia, this compliment coming from you is an honor. Welcome! EH, I love figs… for now there are those settembrini, my favorite and of course I stock up on food and canning… A warm greeting, ADA

Eli September 25, 2013 - 14:10

I love this recipe and spicce goduriose!!!

Sicilians creative in the kitchen September 25, 2013 - 14:19

Hi Elizabeth! Sometimes there is no choice: or quick recipe or death. But at least it's tempting! A hug, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.