Ricotta meets raspberries
This is a real crowd favourite! Not only does it look great, by virtue of being full of berries, it is also child friendly and fun to make. I recommend this as a perfect Summer dessert.
This recipe is derived from a range of Tiramisu recipes I have made in the past, both berry and coffee-based. The quantities given below are very rough, as I tend to do everything to taste or depending on my mood.
- Ricotta cheese – 750g
- Thickened cream – 300mL
- Caster sugar – 150g
- Savoiardi biscuits – 1 packet
- Fresh berries of your choice (raspberries, strawberries, blueberries and cherries) – a punnet of each
- Frozen raspberries – 500g
- Vanilla bean extract
- Lambrusco or another sweet red wine – half a bottle
- 70% cocoa chocolate – 50g
- Cups or serving dish – Serves 6
Start by stirring the frozen raspberries in the Lambrusco and some caster sugar on the stove, quantities can be determined based on personal taste. I like to be able to still taste the tartness of the raspberries and the wine. Simmer until the raspberries roughly disintegrate into a syrupy texture. There needs to be enough liquid to soften the Savoiardi biscuits.
While the syrup heats up, spread out a layer of biscuits in a flat shallow pan. While the syrup is still hot evenly pour all of the mixture over the biscuits. Then cover and refrigerate whilst you prepare the berries and start on the ricotta cream.
Wash and slice the strawberries and coat them in a sprinkling of caster sugar then put them aside to allow the sugar to draw out the natural juices. Wash, halve and de-pit the cherries. Wash the remaining berries.
Into a mixing bowl pour the ricotta, cream, a couple of spoons of caster sugar and a teaspoon of vanilla, again to taste. Beat on low until well combined and slightly firmed. Refrigerate the ricotta mixture until the Savoiardi biscuits have cooled.
Once cooled you are ready to assemble into transparent cups or glass dish. Start with a layer of the syrup soaked biscuits, then place a layer of fresh berries. The carefully spoon over a layer of ricotta cream, try not to let the cream dirty the sides of the cups, this isn’t overly important but it kind of ruins the presentation. Repeat this order again; biscuits, berries and cream. Layer as many times as you need, I only needed to repeat once for single serve cups.
Top with shaved chocolate, some extra berries and I added a christmas lolly, for festive reasons.
Berries make the dish look really pretty and tend to impress
Once made they can be served up with no effort
Child safe and an adult favourite
Takes at least an hour to prepare and another hour to set
Depending on the cost of fresh berries it can be pricey (feel free to stick to frozen berries)
Need to be refrigerated right up until serving (making them not ideal for picnics)