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Decadent Chocolate Ricotta Tiramisu

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A rich twist on the classic Italian dessert, this tiramisu layers velvety chocolate ricotta cream with coffee-soaked ladyfingers. It’s indulgent, easy to make, and perfect for chocolate lovers!

Ingredients

Scale

For the Chocolate Ricotta Cream:

  • 1 1/2 cups ricotta cheese (preferably whole milk, drained if watery)
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate, finely grated or melted (optional, for extra richness)

For the Coffee Soak:

  • 1 1/2 cups strong brewed coffee, cooled
  • 2 tbsp coffee liqueur (optional)
  • 1 tbsp granulated sugar

For the Layers:

  • 24–28 ladyfinger cookies (savoiardi)
  • 1/4 cup cocoa powder, for dusting
  • 1/4 cup dark chocolate, shaved or grated (for garnish)

Instructions

  1. Prepare the chocolate ricotta cream:
    • In a large mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, cocoa powder, and vanilla extract. Beat until smooth and creamy.
    • If desired, fold in the grated or melted dark chocolate for extra depth of flavor. Set aside.
  2. Make the coffee soak:
    • In a shallow dish, mix the brewed coffee, coffee liqueur (if using), and granulated sugar. Stir until the sugar dissolves.
  3. Assemble the tiramisu:
    • Quickly dip each ladyfinger into the coffee soak, making sure not to oversaturate. Arrange a layer of soaked ladyfingers in the bottom of an 8×8-inch or similar-sized dish.
    • Spread half of the chocolate ricotta cream evenly over the ladyfingers.
    • Repeat with another layer of coffee-soaked ladyfingers and the remaining chocolate ricotta cream.
  4. Chill and garnish:
    • Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
    • Before serving, dust the top generously with cocoa powder and garnish with shaved dark chocolate.
  5. Serve:
    • Slice into squares or spoon into individual servings. Pair with a cup of espresso or your favorite dessert wine.

Notes

  • For an extra chocolate kick, drizzle the coffee-soaked ladyfingers with chocolate syrup before adding the cream.
  • If ricotta is too grainy, blend it in a food processor before mixing for a smoother texture.
  • Store in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/decadent-chocolate-ricotta-tiramisu/