Pistachio Ricotta Tiramisu
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15 oz. Galbani® Double Cream Ricotta Cheese
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9 lady finger cookies
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4 oz. cold black coffee
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1/4 cup powdered sugar
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1 tsp. vanilla
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6 oz. unsalted pistachios, chopped
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Cocoa powder
Brew a cup of coffee, pour into a bowl, and set aside to cool.
In a mixing bowl, combine ricotta cheese, sugar, and vanilla. Once fully mixed, add to a piping bag, and set aside.
Fully dunk each lady finger quickly into the cooled coffee and set aside on a plate. Do not leave them in the coffee too long because they will become oversaturated and soggy.
Next, dust a serving plate with cocoa powder. Start the first layer by placing 3 ladyfingers right next to each other on the plate. Then pipe a layer of ricotta on top and add some chopped pistachios. Repeat two more layers and be sure to finish by topping with some more pistachios and add cocoa powder.
Chef’s Tip: You can also use biscotti cookies instead, if preferred.
-
15 oz. Galbani® Double Cream Ricotta Cheese
-
9 lady finger cookies
-
4 oz. cold black coffee
-
1/4 cup powdered sugar
-
1 tsp. vanilla
-
6 oz. unsalted pistachios, chopped
-
Cocoa powder
Brew a cup of coffee, pour into a bowl, and set aside to cool.
In a mixing bowl, combine ricotta cheese, sugar, and vanilla. Once fully mixed, add to a piping bag, and set aside.
Fully dunk each lady finger quickly into the cooled coffee and set aside on a plate. Do not leave them in the coffee too long because they will become oversaturated and soggy.
Next, dust a serving plate with cocoa powder. Start the first layer by placing 3 ladyfingers right next to each other on the plate. Then pipe a layer of ricotta on top and add some chopped pistachios. Repeat two more layers and be sure to finish by topping with some more pistachios and add cocoa powder.
Chef’s Tip: You can also use biscotti cookies instead, if preferred.