Ricotta lemon alternative tiramisu
 
 
Author:
Recipe type: Sweet
Cuisine: Italian
Ingredients
(for 6 little glasses – like the ones I used in the pictures)
  • 1 organic lemon
  • 250 g fresh ricotta cheese
  • 3 medium-sized eggs
  • 2 glass of oat milk
  • 3 tbsp sugar
  • 50 g Pavesini* – or Savoiardi cookies – or any kind of light brittle sweet biscuits
  • 50 g dark chocolate
*Pavesini Pavesini are light sweet biscuits which melt in the mouth. They have no added fat and so they are a great idea for anyone who wants a quick low calorie snack with only 8 calories in each biscuit. They are simply made with flour, sugar, fresh eggs and nothing else. If you cannot find them, substitute savoiardi.
NOTE: I use raw eggs, as it is necessary to make Tiramisu. If you do not feel safe using raw eggs, use pasteurized ones and make sure you know the source. If you still feel unsafe, just skip making tiramisu.
Instructions
  1. Start by separating egg yolks from the eggs withes. In a large bowl beat the yolks together with sugar by using a whisk (better if it's an electric one), till you get a frothy cream.
  2. Wash and dry the lemon and grate its rind, then add it to the cream.
  3. Drain off the ricotta cheese in a colander and add it to the cream, mix very well to avoid lumps.
  4. In a separate large bowl beat the white eggs till they are snow-white and frothy.
  5. Gently add the egg whites to yolk and ricotta cream and mix them together very gently using a spatula until combined, trying not to deflate the mixture.
  6. Crush the chocolate into small pieces using a knife or the half moon and add it to the cream by keeping aside a small handful to garnish.
  7. Pour oat milk into a bowl and sets out your glasses or cups on your kitchen countertop.
  8. To assemble small glasses/cups: Dip quickly first cookie in oat milk until almost fully saturated but not falling apart and place it in the bottom of your glass. Spoon a generous tablespoon of cream over it. Repeat the procedure by alternating cookies and cream to fill the glass. Repeat with remaining glasses.
  9. Garnish the top of every glass of tiramisu with chocolate chips.
  10. Leave in the fridge for at least 2 hours before serving.
Recipe by The Freaky Table at http://www.zairazarotti.com/ricotta-lemon-alternative-tiramisu-and-the-importance-of-taking-time-to-feed-your-own-creativity-or-something-like-that/