The name Tiramicotta is derived from the Baer tongue. It is a combination of Tiramisu and Ricotta.
I call it Tiramicotta because my interpretation of Tiramisu greatly differs from an ordinary Tiramisu. It dispenses with eggs and mascarpone. Instead of these much less fat‐charged ricotta is used. Now, let’s start with the receipe…
For a bowl for several persons you take:
- 500g Ricotta
- 200g Cream
- 1 packet of cream stabilizer (Dr. Oetker Whip it, for example)
- 80g icing sugar
- 1 packet of vanilla sugar (bourbon valinne if possible)
- Lemon peel
- Amaretto (ad libitum :) )
- 3 – 4 cups of espresso
- 200g ladyfingers
In the very beginning you should brew the espresso. It must cool down.
Please note: The Tiramicotta is prepared very quickly!
Then whip the cream. 3/4 of the cream stabilizer ought to be enough. We don’t want it to fossilize. The whipped cream and the whole ricotta is then thrown into a huge bowl — just have a look at the picture below.
Next, topple the whole icing sugar on top.
The whole stodge is mixed.
Now add the lemon peel, the vanilla sugar and mix everything again.
The compound should roughly like the thing shown on the picture below. The black dots stem from the bourbon vanilla sugar.
In the next step you add some amaretto to the (annealed) espresso. I suggest to fill the mixture into a soup plate or something comparable.
The ladyfingers are then put into the espresso‐amaretto‐brewage and turned several (about three) times. Don’t soak it too much! This would only lead to a much too aqueous Tiramicotta. We don’t want such a wishy‐washy thing, do we?
First, dip one side of the ladyfinger into the dessing, then the second. Finally, the first side again. Please mind the moisture of the ladyfiner — too wet and you’ll get you personal shelf warmer ;).
Then simply string the drunken ladyfingers together on the bottom of the bowl.
Dispense half of the ricotta‐whipped‐cream‐bourbon‐vanilla‐iced‐sugar‐cream on top of the bed of ladyfinger.
The same proocedure as every year .. ahm .. as above: one layer of ladyfingers and the rest of the RWCBVIS‐cream on top of them.
The whole thing should now be put to the fridge for at least half a day. The ladyfingers have to imbue.
Just bevore the whole glory is demolished again, the cooled Tiramicotta is sprinkled with cocoa. That’s it, we’re done. Enjoy! :)