Tiramisu is an Italian dessert that goes on well for any occasions because everyone loves it!
There are so many ways to prepare it, choosing the light or classic version. In fact, some use mascarpone for the richest flavour version, others ricotta cheese for making a lighter, healthier cream. Another variation can be done using Pavesini (Italian biscuits), sponge or ladyfingers (Italian Savoiardi) for the base of Tiramisu.
In this recipe I will show you how to prepare a lighter version (healthier) of tiramisu with ladyfingers (also called savoiardi).
Ingredients for a light Tiramisu (Max 6 people)
Here the list of ingredients you need to have
- Baileys liqueur or similar Irish Whisky Cream liqueur (100 ml)
- Ricotta Cheese (500 grams) – Usually 2 to 3 containers
- Ladyfingers or Italian Savoiardi (400 gr usually 1 pack)
- Eggs 4 (separate yolks and whites, you will use both)
- Icing sugar (2 tablespoons)
- Cocoa (2 tablespoons)
- Custard sugar (40 grams)
- Coffee (100 ml). Ok dried coffee
The preparation of Tiramisu step by step:
- Make the coffee (100 ml) and let it cool down. Set it aside. Note: You can make it with dried coffee too, adding hot water.
- Separate the yolks from the whites. You will need a second bowl for storing the whites, as you will use them in the step 7.
- In a large bowl, add 4 egg yolks with 40 grams of sugar.
- Mix the yolks and sugar with a mixer until you get a soft and creamy texture.
5. Now is time to add the 500 grams of ricotta cheese to the mixture;
6. As shown above, mix the ricotta cheese with the beaten eggs using a spatula.
7. Take the bowl that contains the egg whites you separated before and whip them until stiff.
8. Add the icing sugar to the beaten whites. Mix slowly the egg whites and the icing sugar using another spatula. If the spatula is not clean, it can compromise the recipe.
9. Now combine gently this whipped white mixture to the other one containing the ricotta using a cleaned spatula.
10. For the base of Tiramisu, you can use the sponge cakes, Italian Savoiardi or the similar version call ladyfingers. In this case, I used the ladyfingers savoiardi.
11. In a tray, mix the coffee with the liqueur. The photo below shows you how the mixture looks like. You can use any tray as this is only for dipping the Savoiardi biscuits. It is important to deep the savoiardi because the cake would be very dry inside. Doing this ensure the cake is wet enough.
12. Take another tray to be used for making the cake. The dimensions would be around 26 cm x 19 cm as a reference, in connection with the ingredients weight.
The trick here is to create the layers of Savoiardi (soaked in coffee) alternating them with the cream you prepared combining the two mixtures.
- Make the first layer of coffee-liqueur soaked Savoiardi. Dip Savoiardi in the coffee liquid, then place one after the other in the baking tray (see pictures below).
- Cover the first layer of Savoiardi (or Ladyfingers) with 1/3 of the mixture cream.
- Cover then with another layer of Savoiardi and continue until you used all the ingredients. Remember that you have to have the top of the tray with the cream and not with the Savoiardi. This means that the last layer is made by the cream.
- At this point, you will have probably reached the top of your baking tray. Well done!
With the ingredients I gave you, I made 3 layers of Savoiardi. Tip: Remember to soak them (one after the other) in the liquid first and soon start to make the first layer of savoiardi or they will break.
- Once you have topped with mixture cream, sprinkle with cocoa the top.
- The tiramisu is now ready to be stored in the fridge for 1 hour at least.
- After 1 hour you can serve it. If you find there is less cocoa powder on top you can re-sprinkle it when you are serving.
Tip: You can buy few small bowls-glasses and make small tiramisu with the ingredients that I gave you. You can serve a small tiramisu to celebrate Saint Valentine or a Birthday or just as your own dessert on weekend. This is a fantastic idea, isn’t it?
Oh, and one more thing: let me know what do you think!