Gino D’Acampo’s ricotta tiramisu Recipe

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serves:

8

Skill:

easy

Prep:

25 min

Nutrition per portion

RDA
Calories 292 kCal 15%
Fat 14.7g 21%
  -  Saturates 5g 25%
  -  of which Sugars 23.5g 26%
Salt 0.2g 3%

Gino has substituted the whipped double cream and mascarpone cheese used in traditional tiramisu recipes with lower-fat ricotta cheese and Greek yogurt

Ingredients

  • 500g ricotta
  • 250g fat-free Greek yogurt
  • 80g caster sugar
  • 6tbsp crushed hazelnuts
  • 2tsp vanilla extract
  • 200ml cold strong coffee
  • 1tsp ground cinnamon
  • 24 savoiardi (sponge finger biscuits)
  • Cocoa powder, for dusting

Method

  • Mix the ricotta cheese with the yogurt and sugar in a large bowl. Add the hazelnuts and vanilla extract and stir until well combined.

  • Pour the cold coffee into a small bowl and mix in the cinnamon.

  • Quickly dip half the sponge fingers in the coffee and then place in the base of a rectangular serving dish (30 x 22cm and at least 5cm deep).

  • Spread half of the ricotta mixture on top. Repeat the process with the rest of the ingredients.

  • Cover the dish with clingfilm and leave to rest in the fridge for 15 mins. Just before serving, dust the top with the cocoa powder.

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Top Tip

'Make sure you dust the tiramisu with cocoa powder at the last minute just before you serve it to your guests'