Tiramisu' /// "A Luxurious Dessert made Easy'' /// No Bake Dessert ///

This Recipe is one of my favorites. Is originally one of my Grandma's specialties, replacing mascarpone cheese with ricotta cheese. This is not only less expensive but unbelievably Delicious too! Traditionally tiramisu is made with mascarpone cheese, incredibly rich in texture and scrumptious in taste (but most of the time a bit overpriced also). Replacing mascarpone cheese with another less expensive cheese, such as; the ricotta cheese just make this scrumptious dessert more accessible for everyone to enjoy. 

And that's without mentioning that you can reduce costs even more since you can also make your own ricotta at home (and believe me making ricotta at home it's a super easy process. and you can check the recipe here). 

So, for those of you who've never had tiramisu before, I absolutely beg you to give it a try. This dessert is out of this world and SO irresistibly delightful...that I'm sure you'll love it!

Thi Tiramisu Recipe is kid-friendly too since it does not include alcohol like the classic tiramisu does. And it does not include raw eggs either (like the classic Italian tiramisu recipe does). Raw eggs are not necessary here, so you don't have to worry if you're pregnant and want to enjoy some tiramisu, you can easily make this tiramisu raw eggs-free plus is also made with decaffeinated coffee! 

There you have it a ''Healthier Tiramisu Version'' and believe me it tastes equally delicious!!! You won't stop after the first bite...this is completely addictive :) This dessert is just perfect for any celebration, totally foolproof and it can be prepared the night before!

So below is the recipe with showing you the How-to process step by step
and also some options that you can implement when making tiramisu.


Serves 4-6

24 Ladyfinger Savoiardi biscuits
500 g / (17.637 ounces) Ricotta cheese (*)
2 Tbsp sugar (or any sweetener of your choice)

1 1/2 C. Decaffeinated Coffee, slightly cooled
Unsweetened Cocoa powder, about 1/2 cup (*)


> 1- In a bowl mix the sugar (or sweetener of your choice) with the ricotta cheese to the mixture until well combined. If the mixture of the ricotta is a bit thick, just add a 3-4 Tbsp. milk (regular milk or plant-based milk ) to make it softer and lighter. Set aside

> 2- Arrange 12 savoiardi biscuits in a rectangular dish (just like in the photograph above) and using a spoon pour the coffee on each biscuit (some people prefer to pour the coffee into a container and quickly dip the biscuits one by one, but these biscuits are delicate and most of the time they just fall part with this process. So I prefer to pour the coffee using a spoon and once the biscuits are arrangedIt's easier and less messy too). 

> 3- Cover with half of the ricotta mixture and spread evenly. Dust with the cocoa powder. Repeat to make the second layer with the 12 remaining ladyfingers / savoiardi biscuits just like the first layer (pour coffee + top off with remaining ricotta mixture + spread evenly with cocoa powder).

> 4- Place in the fridge for at least 2 hours before serving or until the next day. The Longer you leave it in the fridge the better the concentration of flavors and the taste. Enjoy!

Options + Variations for this Tiramisu' Dessert: 

(*) Some good varieties for this beautiful dessert are mixing Ricotta and mascarpone. I love combining both ricotta and mascarpone cheese, it makes this dessert more interesting in texture and flavor too. So if you want to combine both cheese, just mix 250 g. ricotta  with 250 g. mascarpone. 

(*) You can use unsweetened cocoa powder or sweetened cocoa powder. This is according to your taste and how sweet you like it to be. I use unsweetened cocoa powder.

If you are willing to use raw eggs in this tiramisu recipe, just make sure you use fresh eggs (preferably free-range eggs or organic eggs) at room temperature.
And this is what you have to do: Just whisk the egg yolks with the sugar until the mixture is creamy, add the ricotta cheese (or mascarpone) to the mixture and mix until well combined. In a separate bowl, add the egg whites and whisk until stiff. And gently incorporate to first preparation (egg yolks + ricotta mixture) by using slow movements until all is incorporated. Set aside and continue as shown in steps 2, 3 and 4 at the recipe above.