Tiramisù di ricotta

Hoy traemos una receta de Paolo y Rachelle, unos amigos nuestros italianos que preparan el mejor tiramisú que hemos probado hasta la fecha. Una versión espectacular!!!! quizás debería decir "La Versión". Estos fueron preparados para la despedida de Paolo de Caliopa. No dudéis en probarla, merece mucho la pena. Ahí va tal como nos la cuentan ellos:

Tiramisù is probably the most famous Italian dessert. Spread all over the world, tiramisù is normally made with mascarpone cream. The origin of this dessert is quite uncertain. There are many regions, in Italy, that believe to be the birthplace of it. There is an ongoing querelle between Tuscany, Piemonte and Veneto. Let’s leave this discussion over there, we don’t want to discuss about it! My wife, the inventor of this recipe, is however coming from Sicily and, during a Sunday spent in Belgium in 2012, missing the sweets of the most beautiful island of the Mediterranean see, decided to make a new type of tiramisù. In this new version, my wife decided to make a new cream, based on the ricotta cheese. If you are already typing on Google the term “ricotta”, you will realize that – yes – it is indeed the same creamy cheese that you can find in the “Sicilian cannoli”. The key point of this tiramisù is then a good ricotta cheese, which is possible to buy it in any of the Italian food shops available on the planet. This tiramisù is not going to be the lightest dessert, but we believe it has a better taste than the original one. Make it and enjoy it!

Ingredients for 6:

·         500 g fresh ricotta cheese

·         150 ml coffee

·         150 g sugar (or 1/3 of the weight of the ricotta)

·         Some ladyfinger biscuits (Savoiardi, in Italy, Boudoir in Belgium, Bizcochos de Soletilla in Spain, etc.)

·         Sweet liquor (like cinnamon liquor or porto wine, or similar)

·         Cocoa powder

·         Cinnamon

Recipe:

.       First prepare the ricotta cream, by pouring the ricotta cheese in a big bowl, mixing it with the sugar, some sweet liquor, and cinnamon and blend everything until you get a creamy consistency.

Put the coffee in a shallow dish.

Dip enough biscuits into the coffee to cover the base of a ceramic dish.

  Cover with half of the ricotta cream.

Make another layer of biscuits (in this picture, we used another type of biscuits, the Belgian Speculoos, but always dipped in the coffee).

Cover again everything with the ricotta cream.

Dust generously with cocoa and store in the fridge for at least two hours.

Enjoy it with good company while listening A Finestra from Carmen Consoli J
https://www.youtube.com/watch?v=zkh86dVLgXg