Best Whipped Up Chocolate Ricotta Tiramisu Recipes

EASY RICOTTA TIRAMISU

Steps:

• Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
• Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in the whipped cream gently; add rum.
• Pour coffee into a bowl. Dip the ends of half of the ladyfingers in the coffee. Arrange ladyfingers dipped side-down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread half of the ricotta-cream mixture on top. Repeat dipping and arranging the remaining half of the ladyfingers; spread the remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

TIRAMISU

Steps:

• Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.
• In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup 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 temperature.
• 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 tablespoons sugar and set aside.
• In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.
• Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch 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 and decorate with the chocolate coffee beans. Cut into equal pieces and serve.
• In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
• Remove from the heat and let cool and thicken slightly.
• In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.
• Store in an airtight container at room temperature.

TIRAMISU - LIDIA BASTIANICH RECIPE - (4/5)

Steps:

• Melt the chocolate in a double boiler over simmering water, and keep it warm in the double boiler. Meanwhile, whisk the cream in an electric mixer fitted with the whisk attachment until it just holds soft peaks. (Don't overwhip-you will be whisking it again with the mascarpone, and you don't want to make butter!) Whisk the mascarpone in a separate bowl with the mixer at medium speed until smooth. Sift in the confectioners' sugar, and whisk until it is smooth. Whisk the whipped cream into the mascarpone until they are just combined. Refrigerate if not using it right away. Combine the espresso and granulated sugar in a medium saucepan set over low heat. Cook until the sugar has dissolved, then stir in the coffee liqueur. Remove it from the heat, and stir in about two-thirds of the melted chocolate. Pour the chocolate-espresso mixture into a large shallow pan, big enough to soak half the savoiardi at one time. Add half of the savoiardi to the liquid, and soak, turning to coat all sides until they are almost soaked through, about 1 minute. Arrange the savoiardi in two rows in the bottom of a 9-by-13-inch (3-quart) Pyrex or ceramic dish to make a tight bottom layer, breaking as necessary to patch empty spaces. Drizzle with a third of the remaining warm melted chocolate. Spread half of the mascarpone in an even layer over the top of the cookies. Soak the remaining twenty-four savoiardi in the remaining soaking liquid. Arrange these soaked savoiardi on top of the mascarpone, just as you did the first layer, and drizzle with another third of the warm melted chocolate. Spread the remaining mascarpone in an even layer over the top. Pour the remaining melted chocolate on top. Use a toothpick or paring knife to make lines at 2-inch intervals connecting the long sides of the pan. Now make perpendicular lines through the chocolate, also at 2-inch intervals, to create a crosshatch pattern. Chill the tiramisù at least 4 hours, or up to overnight, before cutting into squares to serve.