Home > Recipes & Trends > Italian > Galbani Ricotta Tiramisu
  • Ingredients

    • 250g Galbani Ricotta

    • 120g Caster sugar

    • 240ml Double cream

    • 20ml White rum

    • 200ml Black coffee, cold

    • 175g Sponge fingers, (Savoiardi biscuits)

    • 30g Dark chocolate, grated

    • 1 tsp Vanilla essence

    • Cocoa powder, for dusting

  • Method

    • 1 Put the Galbani Ricotta and sugar into a bowl and mix well with a spatula. Pour in 40ml of the coffee, add the rum and vanilla essence and stir to combine.

    • 2 Whip the cream until soft peaks form and fold into the Galbani Ricotta mixture.

    • 3 Pour the remaining cold coffee into a shallow dish. Dip the sponge fingers one at a time, turning for a few seconds until they are nicely soaked, but not soggy.

    • 4 Place the soaked sponge fingers in a glass bowl and layer with the Galbani Ricotta mixture. Repeat the process with another layer of soaked sponge fingers and Galbani Ricotta mixture.

    • 5 Set in the fridge for at least 2-4 hours.

    • 6 Once ready to serve, remove from the fridge and dust the top of the tiramisu with the cocoa powder and grated chocolate.