Ciao! If you’d like to cook with me in Italy at La Fortezza, I would love to share a recipe from my new cookbook that I am here working on this month, La Fortezza Cookbook. Since we can’t be together in person, we are sharing a recipe with you on Instagram LIVE later this week. Come take this cooking class with us.
IG LIVE October 1 at noon EST.
I will be preparing tiramisu with a twist. Our local dairy supplies us with the most delicate and delicious ricotta cheese. It is handmade every day and is incredibly fresh. The owner of the dairy was kind enough to share her unique recipe for tiramisu using ricotta instead of the traditional mascarpone cheese. This recipe will be featured in my new book which will be released spring 2022 with Rizzoli NY.
If you want to cook along with us, I’d love that! Or, just come and hang out. You can always make the recipe later. In fact, it would be wonderful to add to your menu this holiday season. See below for the necessary ingredients as well as the recipe. I hope to see you on Thursday!
Nadia’s Ricotta Tiramisu
You will need:
– 3 large eggs separated
– ½ cup sugar
– ¼ teaspoon sea salt
– 1 cup whipping cream
– 2 (8 oz.) containers ricotta cheese drained
– 1 ½ cups espresso
– 4 tablespoons Marsala wine, or Rum
– 24 crisp ladyfingers
– 1 cup whipped cream for the topping
– 2 tablespoons of cocoa powder (for garnish)
Place egg whites and salt in the bowl of a stand mixer with whisk attachment,. Beat on high until soft peaks form. Transfer to a bowl.
Beat egg yolks and sugar until pale yellow about 2 minutes. Add cream and beat 1 minute. Add the cheese with motor running on low until combined and smooth. Fold egg whites into custard mixture.
Combine espresso and marsala wine. In a 9”x 13” glass dish place ladyfingers into the bottom of the dish sprinkle with espresso mixture, then spread ½ of the custard mixture on top. Place the ladyfingers on top of the custard until the dish is covered once again drizzle espresso mixture on top of the ladyfingers. Spoon remaining custard on top of lady fingers. Place into the refrigerator until ready to serve. Whip cream 1 cup cream and spread on top then dust with cocoa powder.
Place in the refrigerator until ready to serve.
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