Pistachio Cream and Ricotta Tiramisu
Level: Easy
Preparation time: 20 minutes
Portions: 4 People
Ingredients
- 500 g fresh ricotta cheese
- 130 g Cremadelizia Pistacchio Babbi
- 20 g caster sugar (optional)
- ladyfingers
- almond milk (unsweetened) to taste
- dark chocolate chips
- Pistacchio di Bronte granules
Preparation
- To make the ricotta creamy, sieve it in a large colander. Also add the Cremadelizia Pistacchio Babbi and mix until creamy and homogeneous. Taste the mixture and – if necessary – add sugar.
- Put the almond milk in a bowl and lightly soak the ladyfingers previously cut to the same width as your serving ramekin/glass.
- Put a teaspoon of cream on the bottom, the first layer of ladyfingers, a nice spoonful of ricotta and pistachio cream, chocolate chips and continue in this order to complete the various layers.
- Cover the ramekins with lids or cling film and leave in the fridge for about 3 hours.
- Serve the tiramisu adding pistachio granules to the surface of the dessert.
Ingredients
- 500 g fresh ricotta cheese
- 130 g Cremadelizia Pistacchio Babbi
- 20 g caster sugar (optional)
- ladyfingers
- almond milk (unsweetened) to taste
- dark chocolate chips
- Pistacchio di Bronte granules
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