Unconventional Tiramisù with ricotta cream and TRITTICO Bergamot

Course: dessert

Difficulty: easy

Serves: 4

Time: 25′ prep + 12h rest

250 g ricotta cheese
400 g mascarpone cheese
1 pack Ladyfingers biscuits
Half lemon juice
20 cl TRITTICO Bergamot
5 tbsp Sugar


Step 1

Melt down the sugar and a pinch of salt in a container by pouring 10 cl of TRITTICO Bergamot and the lemon juice. In another bowl, mix the ricotta and mascarpone cheese, and combine the cold syrup with the lemon juice and TRITTICO Bergamot in several steps. The mixture must be homogeneous. If the cream seems to be too thick, add some milk to taste. Adjust with sugar.

Step 2

In a soup plate combine just few drops of milk with 10 cl of TRITTICO Bergamot. The right proportion for the recipe is two parts of milk and one part of liquor. Briefly dip the ladyfingers in the liquid made and set them in alternating layers with the cream inside a baking dish.

Step 3

Once the layers are finished, decorate the dessert as desired with cream tips made with the sac a poche. Let it rest in the fridge overnight before serving.

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