Tiramisu with raspberries and cheese
6 servings
120 minutes
Tiramisu with raspberry and cheese is an exquisite combination of a classic Italian dessert and refreshing berries. This dessert embodies the delicate creamy texture of ricotta and mascarpone, the aroma of vanilla and espresso, complemented by the light tartness of raspberries. The history of traditional tiramisu traces back to Italy, where it was made to provide strength and vigor. The raspberry variation adds sophistication and freshness, making it particularly appealing for the summer season. Coffee-soaked ladyfingers infused with Baileys liqueur give the dessert a rich flavor. Each layer of this treat reveals new facets of gastronomic pleasure. It is recommended to serve it chilled to enjoy the balance of sweetness, light bitterness from coffee, and pleasant tartness from raspberries.
1
Mix ricotta, vanilla, powdered sugar, and mascarpone in a single bowl until smooth for 10 minutes. Then place it in the refrigerator.
- Ricotta cheese: 1 kg
- Vanilla extract: 2 teaspoons
- Powdered sugar: 0.5 glass
- Mascarpone cheese: 1 glass
2
Soak the ladyfingers in freshly brewed coffee with alcohol, you can use 'Baileys' liqueur.
- Sponge cookies: 30 pieces
- Baileys liqueur: 200 ml
- Espresso: 1 glass
3
Place at the bottom of the baking dish. Sprinkle with raspberries on top.
- Sponge cookies: 30 pieces
- Raspberry: 300 g
4
Cover the top with the resulting cream and refrigerate for at least one and a half hours.
- Ricotta cheese: 1 kg
- Vanilla extract: 2 teaspoons
- Powdered sugar: 0.5 glass
- Mascarpone cheese: 1 glass
5
Add fresh raspberries on top before serving.
- Raspberry: 300 g