With RiCcotta Gourmet
Ricotta tiramisù
Ready, skillet, go!
Ingredients
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Recipe Instructions
Beat the egg yolks with the caster sugar until the mixture is light and frothy. Then add the RiCcotta and mix well. Separately, whip the egg whites until stiff, remembering to add the icing sugar when they reach a medium consistency. Fold the whipped egg whites into the mixture, stirring gently from the bottom upwards with a spatula.
In a bowl, combine the milk and cold coffee. Assemble the small glasses by alternating a layer of biscuits dipped in coffee, a layer of cream and a sprinkling of chopped chocolate, until the glass is full. Finish with the cream and a little finely chopped chocolate.
Cover and place the tiramisù in the refrigerator for at least 2 hours before serving. It can also be frozen.