Raspberry Tiramisu with Saffron Ricotta

A various Tiramisu various from the routine one, certainly worth attempting this light and summery variation with raspberries and the replacement of mascarpone with a more fragile ricotta with a tip of saffron to make it additional special. Enjoy it spoonful by spoonful.

Serves: 4-5|Preparation time: 30 minutes + 3 h resting in the refrigerator

. galbani-ricotta,500 g . a dash of entire milk
. Raspberries: 400 g . Saffron, a pinch . Savoiardi/ ladyfingers: 300 g . Caster sugar: 4 tablespoons .

Approach

In a bowl, mash the ricotta with a fork, include the sugar, a dash of milk, a pinch of saffron and stir up until the mix is smooth and velvety.

Puree the raspberries in a mixer, keeping some entire raspberries aside for garnish. If the resulting juice is too thick, simply include a drop of water. Put into a shallow meal.

Dip each ladyfingers into the raspberry juice, letting them soften for a couple of seconds. Simply not too long or they end up being soaked.

Spread the bottom of a baking meal or pyrex meal with a dollop of the saffron ricotta. Continue with the very first layer of ladyfingers, then spread out a generous quantity of ricotta cream on the top, include a couple of entire raspberries you have actually reserved, another layer of ladyfingers and so on up until you lack active ingredients.

Garnish the last layer with ricotta cream and a couple of more entire raspberries. Location the tiramisu in the refrigerator for 3 hours. Get rid of from the refrigerator 10 minutes before serving.

How to keep tiramisu?Cover with stick movie and shop in the refrigerator for as much as 3 days.

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