Tiramisu

I recently decided to attempt to make Tiramisu for the first time as the second cake for my stepson´s birthday party with the family. Tiramisu always seemed like a mystery, and in my mind difficult to make. But I could not believe how easy it was while researching the recipes. I modified the recipe from Gourmet Magazine, and substituted Ricotta for Mascarpone, and used the remaining Tia María for the espresso syrup.


This recipe makes 8 to 10 servings.

Ingredients

Espresso Syrup

80ml water
125ml sugar
185ml Espresso strongly brewed
100ml Tia María

Ricotta Filling

375ml heavy cream
80ml sugar
10ml vanilla extract
500g Ricotta con crema
250g about 24 Ladyfingers called Vainillas in Argentina
Cocoa Powder

Directions


Syrup

Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and Tia María.



Filling

Whip cream with sugar and vanilla until soft peaks form. Fold cream into Ricotta.


Assembly

Dip Vainillas quickly into the syrup mixture. Placing dipped vainilla into a shallow 2L baking dish. (I used a large pyrex bowl), creating a layer.
Spread half the filling ontop of the vainillas. Repeat the layering process a second time.

Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.