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Tiramisu 0 Picture


  • 4 oz bitterseet chocolate
  • 3 large egg yolks
  • 3 TBS granulated sugar, plus 2 TBSplus 1 sugar, plus 1 tsp sugar
  • 1 1/4 c sweet dessert wine
  • 2 egg whites
  • 1/4 c cooled brewed strong coffee
  • 1 c ricotta
  • 1 c heavy cream
  • 4 to 5 ozs lady fingers
  • cocoa powder, garnish


Servings 6
Preparation time 20mins
Cooking time 23mins


Step 1

Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, stir until melted. Remove from the heat and cool to room temp.

In the top of a double bloiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tbs sugar until pale yellow and frothy. Add 1/2 c of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temp.

In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.

In a bowl combine the coffee, ricotta and 2 tbs sugar and set aside.

In a separate bowl, whip the cream until soft peaks form. Add the remaining rsp of sugar and whip until stiff peaks form.

Dip the ladyfingers into the remaining 3/4 c of dessert wine and arrange them in the bottom of a 9 in baking dish. Cover with half of the ricotta, half of the custard and half of the whipped cream. Repeat with the remaining ingredients , ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.

To serve, sift the cocoa powder evenly over the top.


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