MypinchofItaly
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- 17 Feb 2017
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Tiramisù is a classic dessert of italian culinary culture, creamy and delicious cake made with mascarpone cheese and coffee, widespread around the world.
There are many different versions proposed, just like this very light with strawberries and ricotta with greek yogurt that as well as being very delicious, it’s a fresh, tasty light dessert and mostly easy to prepare!
Serves 4, preparation time 25/30 minutes, in the fridge for 2/3 hours
Method
Divide yolks from whites and put them in two different bowls.
In the first bowl put the yolks with brown sugar and mix together until you get a velvety composed.
Now add ricotta and greek yogurt and mix them together until you get a creamy and smooth mixture.
In the second bowl, whip the egg whites until stiff and then put them in the bowl with cheese and stir well and delicately from the bottom up.
Chop strawberries in a mixer with pear juice; set aside some strawberry for topping.
Now put the strawberries juice in a plate and dip into the biscuits one by one.
Start making the first layer in a glass baking dish with soaked biscuits, then cover them with a layer of cream, add some little sliced strawberries and keep it up for three layers at least.
Leveling them well to make a perfect composed.
Once you have finished, decorate with some strawberries and chocolate chips and put the glass baking dish in the fridge for 2/3 hours.
Stored Tiramisù in the refrigerator for 3 days covered with a clear plastic film.
There are many different versions proposed, just like this very light with strawberries and ricotta with greek yogurt that as well as being very delicious, it’s a fresh, tasty light dessert and mostly easy to prepare!
Serves 4, preparation time 25/30 minutes, in the fridge for 2/3 hours
- 2 eggs
- 4/5 tablespoon of brown sugar
- 250 g. ricotta cheese
- 150 g. greek yoghurt
- 350 g. strawberries
- 300 g. sponge biscuits (I’ve used Italian Savoiardi) or sponge cake
- a glass of pear juice
- chocolate chips for topping (if you like)
Method
Divide yolks from whites and put them in two different bowls.
In the first bowl put the yolks with brown sugar and mix together until you get a velvety composed.
Now add ricotta and greek yogurt and mix them together until you get a creamy and smooth mixture.
In the second bowl, whip the egg whites until stiff and then put them in the bowl with cheese and stir well and delicately from the bottom up.
Chop strawberries in a mixer with pear juice; set aside some strawberry for topping.
Now put the strawberries juice in a plate and dip into the biscuits one by one.
Start making the first layer in a glass baking dish with soaked biscuits, then cover them with a layer of cream, add some little sliced strawberries and keep it up for three layers at least.
Leveling them well to make a perfect composed.
Once you have finished, decorate with some strawberries and chocolate chips and put the glass baking dish in the fridge for 2/3 hours.
Stored Tiramisù in the refrigerator for 3 days covered with a clear plastic film.
