Summer in Tuscany calls for simplicity. That’s way at the market I often pick up fresh ricotta, creamy, light, and just right for a warm day. Once back home, I whip up this quick ricotta tiramisù: a no-fuss Italian dessert with the soul of the classic, but made simpler, lighter, and just as indulgent.
It’s the kind of dessert that whispers of lazy Italian afternoons — the scent of espresso drifting through an open window, the silky sweetness of ricotta melting on the tongue, and a soft cloud of cocoa to make it feel a little magical.
Serve it after dinner with a glass of Vin Santo, or sneak a spoonful mid-afternoon with a novel in hand.
Ingredients (serves 2)
- About 7oz / 200 grams fresh ricotta
- 1 tablespoon sugar
- 2 tablespoons vinsanto, or any other sweet wine like marsala or passito
- ½ cup espresso, cooled
- 2 ladyfingers (savoiardi)
- 2 tablespoons dark chocolate, shaved
- 1 tablespoon unsweetened cocoa powder
Directions
- In a bowl, whisk the ricotta with the sugar and Vin Santo until the mixture becomes creamy, smooth, and bright. It should feel like a spoonful of clouds, light yet rich.
- Quickly dip the ladyfingers into the cooled coffee, just enough to let them soften without falling apart. Arrange them snugly at the bottom of two small dessert bowls.
- Spoon the whipped ricotta over the coffee-soaked biscuits, smoothing the top gently with the back of your spoon.
- Sprinkle with dark chocolate shavings and finish with a light dusting of cocoa powder.
- Chill in the refrigerator for at least 1 hour before serving. The wait will be worth it!
