| Mocha Ricotta Tiramisu |
| Perfect with Perfect Italiano Original Ricotta. |
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| Method | Ingredients | ||
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1. Beat ricotta, yolks, sugar and cinnamon together until thick. Add 200ml cream and beat until soft peaks form. 2. Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted. 3. Combine the coffee, extra sugar and Marsala together and allow to cool. 4. Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, ricotta and chocolate mixture into 6 serving glasses. Refrigerate for at least 1 hour before serving, dusted with cocoa. Preparation Time: 20 minutes + 1 hour refrigeration |
250g tub Perfect Italiano Ricotta 2 egg yolks 2 tablespoons caster sugar1 teaspoon cinnamon 350ml pure cream 100g dark chocolate 1/2 cup hot, strong, freshly brewed black coffee 1 tablespoon caster sugar, extra 1/2 cup Marsala 18 mini Savoiardi (sponge finger) biscuits Cocoa, for dusting |
