Italian Cakes & Dessert Recipes


Ricotta tiramisu is a mouthwatering variation of the classic tiramisu, plus, it’s raw egg free, guilt free and cheaper, which doesn’t hurt.

No comparison with the classic tiramisu that contains mascarpone cheese, eggs and sugar, but just a light variant that in my opinion is not bad. In my opinion, and I repeat in my opinion, with the same taste but with fewer calories and risks this tiramisu has its reason.

174 kcal per 100 gr ricotta against 400 kcal of mascarpone, plus it does not contain eggs and even less raw and not even the cream that many use, so ideal for those who want to control the calories to be ingested and for pregnant women.

Another advantage is the speed of preparation: you do not need to assemble anything but only blend the ricotta with a blender et voila the game is done, plus it does not need, indeed it should NOT BE FREEZED!

Of course, no one wants to demonize the classic tiramisu, but only to have an alternative for those who can not or do not like mascarpone cheese, for example, or can not because they are allergic or intolerant to eggs.





  • 30 savoiardi-ladyfingers cookies
  • 2 cups of fresh ricotta cheese (better if the day before)
  • 4 tbsp of sugar
  • 1 tsp of instant coffee (optional)
  • 6 cups of coffee
  • unsweetened cocoa to taste




In a bowl, combine the ricotta with the sugar and instant coffee. ( the instant coffee is optional, if you choose not to put it, you will be short on sugar).

With an immersion blender go to cream everything, blending for a couple of minutes.

Now, as for the classic tiramisu, dip the ladyfingers in the coffee and distribute them in the baking dish, alternating the cream with the ladyfingers.

Sprinkle with unsweetened cocoa and store in the refrigerator until ready to serve.




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