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Ricotta Tiramisu: the Easy No-Bake Recipe for a Lighter Variant of the Classic Italian Dessert

Total time: 20 minutes
Difficulty: Low
Serves: 6 people
By Cookist

Ricotta tiramisu il the lighter variant, without mascarpone cheese, of the most classic Italian pastry dessert: tiramisu. This is a less caloric version that has nothing to envy to the traditional recipe: in this case the layers of ladyfingers soaked in coffee are alternated with a fresh ricotta cream and whipped cream without eggs and some delicious chocolate chips.

Creamy, delicate and with an unmistakable flavor, it is prepared in a few minutes and requires only a short rest in the fridge before being brought to the table: after being sprinkled with bitter cocoa powder and garnished with dark chocolate and white chocolate flakes, it will be a perfect dessert at the end of a meal to make for a special occasion, ready to conquer adults and children alike.

Find out immediately how to prepare an exquisite ricotta tiramisu by following the step-by-step procedure and advice: it can be composed in a pan in the classic way, in single-portion cups or even on a plate, as in our case, and customized according to your tastes, for examples by varying the type of biscuits or the topping. It will most likely run out right away, but if there is any leftover you can store it in the refrigerator, tightly covered, for a couple of days.


Ricotta cheese
500 grams
Fresh cream
200 grams
mocha coffee
150 grams
Powdered sugar
5 tbsp
ladyfingers (Savoiardi biscuits)
1 sachet
Unsweetened cocoa powder
as much as you need
Chocolate chips
as much as you need
white chocolate flakes
as much as you need

How to Prepare Ricotta Tiramisu

Start preparing the ricotta tiramisu from the moka coffee, which must be left to cool completely.

Then dedicate yourself to the ricotta cream: mix the ricotta cheese, well drained, with the icinc sugar and the vanillin inside of a bowl.

Pour the fresh cream into a separate container and whip it until stiff with an electric whisk.

Then combine the whipped cream with the ricotta cheese, one spoonful at a time.

Mix delicately and with movements from the bottom to the top to avoid dismantling the mixture, then transfer the ricotta cream into a piping bag.

At this point, dip the ladyfingers in the now cold coffee, and arrange them on a serving plate or in a baking dish.

Create a layer of cream forming many tufts with the piping bag, add the chocolate chips and then continue with another layer of ladyfingers dipped inside the coffee.

Finally, finish with a second layer of ricotta cream. Then, transfer the tiramisu to the refrigerator and let it rest for at least half an hour.

Just before serving, sprinkle the surface with a little bitter cocoa powder, add more chocolate chips and some white chocolate flakes.

The ricotta tiramisu is ready to be brought to the table.


You can replace the ladyfingers with the dry biscuits you prefer, even gluten-free ones for a version suitable for everyone. If you like, you can enrich the filling with chopped dried fruit or the fresh fruit you like best.

If you prefer, you can prepare a tiramisu with ricotta cheese and yogurt simply by replacing the fresh cream with Greek yogurt: the result will be equally delicious.

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