I came up with this recipe because I was looking for a lighter alternative to the very fatty mascarpone filling. The result is a fresh dessert, easy to prepare and even easier to eat.
Serves: 4 | Preparation time: 20 mins + 2 h to rest
- Ricotta cheese: 400 g
- Strawberries: 400 g
- Savoiardi/ladyfingers: 300 g
- Egg yolks: 2
- Cane sugar: 4 tbsp
- Strawberry juice (or pear juice): to taste
Pour the egg yolks in a bowl together with the cane sugar and beat them up. Gradually add the ricotta and keep stirring, until the mix achieves a smooth and creamy texture.
Set aside some strawberries for garnishing. Chop up the rest of the strawberries and pour them in a blender along with a drop of water; blend them until you reach a slightly thicker, frothy juice. Pour it in a plate.
Dip the savoiardi into the strawberry juice, one by one. Make sure that the savoiardi don’t get too soaked up, or they will disintegrate when you try to prepare the tiramisù layers. Immerse them in the juice only for a few seconds; should there be parts of the biscuit that are still too dry, use a spoon to drip the juice on top of the biscuit and target them precisely.
Cover the bottom of a bowl or a squared baking dish with a first layer of soaked biscuits. Spread a generous amount of ricotta cream on top of them, add some sliced strawberries, and then create another layer of biscuits. Your tiramisù should have at least two even layers.
Decorate the last layer of cream with some fresh strawberries, and leave the tiramisù to rest in the fridge for at least 2 hours. Don’t forget to take it out of the fridge a good 10 minutes before serving it.