Goodness no sin. Or better, with a venial sin. The recipe for tiramisu with ricotta, prepared without eggs and mascarpone, It will soon become one of your recipes saves lives. Because the ricotta tiramisu is easy and fast to do, you do not have to cook anything (you'll have to light a fire just to make coffee) and there you will have to ask the question of whether or not to pasteurize the eggs as with the TIRAMISU’ CLASSIC.
In addition, ricotta tiramisu also has fewer calories than the traditional, because the mascarpone base is replaced by cottage cheese (I use that of sheep) to which is added a small amount of whipped cream to give more lightness and air to the stuffing. The bitter coffee and dark chocolate, both bits in both powder, make this cake even less sweet on the palate: tiramisu with ricotta, In fact, It is much less tedious than the traditional one and will appeal even to those who does not like sweets with too much sugar. In addition, than the traditional tiramisu to cottage cheese it is fresh and light even by digesting, therefore perfect even with the first warm and even in summer.
We come to the tips: choose a tasty ricotta, I would suggest that sheep ricotta cheese, but if you prefer go ahead. The cheese should not be too watery, so I suggest you buy it the day before and put it in a colander, covered with plastic wrap, so that you lose the excess water. Yet, since the RICOTTA CREAM must be VELOUTE, sieved cottage cheese a few times, to get the right consistency, before using. Finally, choose a good quality dark chocolate, really make a difference.
DOSE OR A BOWL OF PAN 22-24 CENTIMETERS IN DIAMETER:
250 grams of biscuits of Fonni
800 grams of ricotta (a vaccinia, If you prefer)
350 ml of cream
150 grams powdered sugar
espresso, to taste
unsweetened cocoa powder, to taste
100 grams of dark chocolate
The tiramisu with ricotta, no mascarpone and no eggs, is a sweet easy to prepare. I recommend you buy the ricotta with a day in advance and put drain in a colander, covered with plastic wrap, so that it loses excess water. Yet, Remember to pass the ricotta through a sieve twice, so as to eliminate any lumps, and then knead a few minutes with the hand whisk, to make it creamy.
At this point, add the ricotta cheese icing sugar and knead a few minutes with a hand whisk or a spatula. Whip the cream until stiff and add to the ricotta mixture, incorporating it slowly with a spatula, so as to incorporate as much air into the ricotta cream as possible. You will get a compound velvety but firm.
Prepare the coffee (so much, much coffee) and let it cool until it is lukewarm. It is good that the coffee is lukewarm because if it were too hot the Savoyards would crumble and if it was too cold they would not get soaked enough.
Chop the knife dark chocolate. Normally I prepare a tiramisu three-layer, but if you want you can reduce it to two. Put on the bottom of the bowl or baking tray that you have chosen some ricotta cream, Then soak the ladyfingers in the coffee and evenly cover the bottom of the bowl. Take care to thoroughly soak the ladyfingers. Cover with ricotta cream and spread some dark chocolate over the cottage cheese, Continue with a second layer of ladyfingers soaked in coffee, a ricotta cream and a dark chocolate. Make a final layer of ladyfingers soaked in coffee. At this point, you can simply cover the tiramisu with cream cheese or put the remaining ricotta cream in a pastry bag and decorate the tiramisu with ricotta as favorite. In any case, after completing the last layer of ricotta cream, spolverizzandolo garnish the cake with cocoa. Keep the tiramisu with ricotta, without eggs and mascarpone, Chill until ready to serve. And have a nice day!