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This ricotta tiramisu is slightly different than your traditional version, but it is just as simple and just as delicious. It wasn’t until I really delved into the world of tiramisu that I realized how amazingly easy it is to make at home. You can do it by hand in minutes, but it’s even quicker if you have an electric or stand mixer. Then all you have to do is choose your layers (lady fingers for the traditionalists, wafers for this recipe, maybe even pumpkin bread for some seasonal flair?) and then chill it overnight and you’re done!
This dessert is now one of my go-tos for a dinner party. You can prep it the day before, store it in the fridge, and then dust right before serving. You can also make individual ricotta tiramisu “cups” (as shown in the pictures) if you are looking for more of a single-serving option. Either way, this is a low-effort way to feel like you are really treating yourself, even if it isn’t your typical mascarpone-based tiramisu.
Table of contents
- First let’s talk a bit about tiramisu
- Ingredients for this ricotta tiramisu
- How to make a tiramisu filling
- The best way to assemble this tiramisu
- Looking for other easy, make-ahead desserts?
First let’s talk a bit about tiramisu
Tiramisu is an addictive Italian dessert. According to Wikipedia, its name is derived from a term for “pick me up” or “cheer me up” – is that not the cutest?? It is a coffee and liquer flavored dessert, with the filling being made up of egg yolks, sugar, cream and mascarpone cheese.
Mascarpone lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It’s what makes this ricotta tiramisu just a bit special.
Ingredients for this ricotta tiramisu
I definitely have my preferred ingredients for a ricotta tiramisu, but you can definitely switch up the layers to your liking! I have some suggestions of ladyfingers, which are more traditional, or even shortbread cookies, which are more fun. There is also a pumpkin loaf tiramisu recipe on the blog, which I think is absolutely perfect for a seasonal take on these layers. But as a base line, here are the ingredients I suggest:
For the ricotta cream
- 3largeegg yolks
- 3tbspgranulated sugar,for the egg yolks
- 1cupheavy cream
- 3tbspgranulated sugar,for the heavy cream mixture
- 2/3cupwhole milk ricotta
For assembly and layers
- 12ladyfingersor shortbread cookies,or as many as you have in one pack
- 2shotsespresso
- 1tbsprum
- 2tbspdutch processed cocoa powder
How to make a tiramisu filling
I used to be SO intimidated by tiramisu filling. Double creaming? WHISKING? I was overwhelmed. But after practicing and perfecting my method, this is truly not intimidating at all. You just need two bowls and a few minutes of time.
Start with the egg yolk mixture. Beat together the egg yolks and sugar until it is almost doubled or tripled in size. The mixture should go from dark yellow to a light, thinner liquid. It takes about 3-4 minutes.
Then whip the cream with the remaining sugar, just as you normally would. Fold in the ricotta on this step. Then fold this into the egg mixture.
It takes a bit of a gentle hand, but in minutes you’ll have a rich, smooth, sweet ricotta tiramisu filling.
The best way to assemble this tiramisu
Now assembly is the fun part. I have more instructions in the recipe box below, but I suggest doing a thin layer of cream first, before adding your cookies or lady fingers. This isn’t traditional, but I’ve found it helps mitigate any excess moisture from the ladyfingers after you dip them in espresso.
Of course, the method is up to you when you do it, if you want a layer of cookie at the bottom of this ricotta tiramisu, be my guest! It won’t mess up the structure, and you’ll still be left with a fantastic result.
Looking for other easy, make-ahead desserts?
Here are a few that I love – so simple, so fun to make, and perfect if you need a dessert for a party or event!
Brown Butter & Black Sesame Banana Bread
This banana bread is one of my all-time favorites. It's rich and nutty from the black sesame and packed with brown butter flavor that is just heaven. Make it on a weekend and snack on it all week.
No-Churn Chocolate Bourbon Ice Cream
I have a confession – I don't love normal no-churn ice cream. It always feels so hard to scoop? So this ice cream uses a slightly boozy secret ingredient to help change that. It just might be the best ice cream you've ever had.
Vegan Blood Orange Chocolate Cupcakes
Think of these Vegan Blood Orange Chocolate Cupcakes like a hostess cupcake, with just a hint of something special. The blood orange flavor isn't strong, but it gives a nice level of sophistication to this otherwise chocolatey, fudgey baked good. And the best part? It's naturally vegan, no subs needed!
And that’s it for this ricotta tiramisu method!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Ricotta Tiramisu
This tiramisu isn't necessarily traditional, but it is undeniably good. Instead of the classic mascarpone, this recipe uses ricotta for a different type of creaminess and a little less tang. You can make them into cups or into a full tiramisu, it's truly up to you!
Prep Time:15 minutes mins
Cook Time:0 minutes mins
Chill Time:6 hours hrs
Course: Dessert
Cuisine: Fusion, Italian
Keyword: ricotta, tiramisu
Servings: 4 servings
Equipment
1 large whisk or electric mixer
Ingredients
For the ricotta cream
- 3 large egg yolks
- 3 tbsp granulated sugar for the egg yolks
- 1 cup heavy cream
- 3 tbsp granulated sugar for the heavy cream mixture
- 2/3 cup whole milk ricotta
For assembly
- 12 ladyfingers or shortbread cookies or as many as you have in one pack
- 2 shots espresso
- 1 tbsp rum
- 2 tbsp dutch processed cocoa powder
Instructions
In a large bowl, use either a whisk or an electric mixer to beat together the egg yolks and the first half of the sugar. This will take about 4 minutes, you want the yolks to double in size and noticeably lighten to a light yellow. You should be able to see a ribbon of the mixture fall from the whisk when it is ready.
In another bowl, whisk together the heavy cream and the rest of the sugar until it is fully whipped and stiff peaks form. This will take about 5 minutes. Gently fold in the ricotta until it is combined.
Add the ricotta cream to the egg yolk mixture and fold again to form a smooth cream. Put this in the fridge to chill.
Whisk together the espresso and rum.
In either individual cups or an 8×5" baking sheet, spread a layer of the cream. Then dip the cookies into the espresso and rum mixture, and layer them on top of the cream. Repeat this process forming 4 layers, with the cream on top.
Sift cocoa powder over the top, and let this chill in the fridge for 6-12 hours.
Serve chilled!
