hhmmmm

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

Unst­wee­te­ned cocoa

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! :)