Ricotta Tiramisu (2024)

Jump to Recipe Print Recipe

Ricotta Tiramisu (1)

This ricotta tiramisu is slightly different than your traditional version, but it is just as simple and just as delicious. It wasn’t until I really delved into the world of tiramisu that I realized how amazingly easy it is to make at home. You can do it by hand in minutes, but it’s even quicker if you have an electric or stand mixer. Then all you have to do is choose your layers (lady fingers for the traditionalists, wafers for this recipe, maybe even pumpkin bread for some seasonal flair?) and then chill it overnight and you’re done!

This dessert is now one of my go-tos for a dinner party. You can prep it the day before, store it in the fridge, and then dust right before serving. You can also make individual ricotta tiramisu “cups” (as shown in the pictures) if you are looking for more of a single-serving option. Either way, this is a low-effort way to feel like you are really treating yourself, even if it isn’t your typical mascarpone-based tiramisu.

Ricotta Tiramisu (2)

Table of contents

  • First let’s talk a bit about tiramisu
  • Ingredients for this ricotta tiramisu
  • How to make a tiramisu filling
  • The best way to assemble this tiramisu
  • Looking for other easy, make-ahead desserts?
Ricotta Tiramisu (3)

First let’s talk a bit about tiramisu

Tiramisu is an addictive Italian dessert. According to Wikipedia, its name is derived from a term for “pick me up” or “cheer me up” – is that not the cutest?? It is a coffee and liquer flavored dessert, with the filling being made up of egg yolks, sugar, cream and mascarpone cheese.

Mascarpone lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It’s what makes this ricotta tiramisu just a bit special.

Ricotta Tiramisu (4)

Ingredients for this ricotta tiramisu

I definitely have my preferred ingredients for a ricotta tiramisu, but you can definitely switch up the layers to your liking! I have some suggestions of ladyfingers, which are more traditional, or even shortbread cookies, which are more fun. There is also a pumpkin loaf tiramisu recipe on the blog, which I think is absolutely perfect for a seasonal take on these layers. But as a base line, here are the ingredients I suggest:

For the ricotta cream

  • 3largeegg yolks
  • 3tbspgranulated sugar,for the egg yolks
  • 1cupheavy cream
  • 3tbspgranulated sugar,for the heavy cream mixture
  • 2/3cupwhole milk ricotta

For assembly and layers

  • 12ladyfingersor shortbread cookies,or as many as you have in one pack
  • 2shotsespresso
  • 1tbsprum
  • 2tbspdutch processed cocoa powder
Ricotta Tiramisu (5)

How to make a tiramisu filling

I used to be SO intimidated by tiramisu filling. Double creaming? WHISKING? I was overwhelmed. But after practicing and perfecting my method, this is truly not intimidating at all. You just need two bowls and a few minutes of time.

Start with the egg yolk mixture. Beat together the egg yolks and sugar until it is almost doubled or tripled in size. The mixture should go from dark yellow to a light, thinner liquid. It takes about 3-4 minutes.

Then whip the cream with the remaining sugar, just as you normally would. Fold in the ricotta on this step. Then fold this into the egg mixture.

It takes a bit of a gentle hand, but in minutes you’ll have a rich, smooth, sweet ricotta tiramisu filling.

Ricotta Tiramisu (6)

The best way to assemble this tiramisu

Now assembly is the fun part. I have more instructions in the recipe box below, but I suggest doing a thin layer of cream first, before adding your cookies or lady fingers. This isn’t traditional, but I’ve found it helps mitigate any excess moisture from the ladyfingers after you dip them in espresso.

Of course, the method is up to you when you do it, if you want a layer of cookie at the bottom of this ricotta tiramisu, be my guest! It won’t mess up the structure, and you’ll still be left with a fantastic result.

Ricotta Tiramisu (7)

Looking for other easy, make-ahead desserts?

Here are a few that I love – so simple, so fun to make, and perfect if you need a dessert for a party or event!

Brown Butter & Black Sesame Banana Bread

This banana bread is one of my all-time favorites. It's rich and nutty from the black sesame and packed with brown butter flavor that is just heaven. Make it on a weekend and snack on it all week.

Check out this recipe

Ricotta Tiramisu (8)

No-Churn Chocolate Bourbon Ice Cream

I have a confession – I don't love normal no-churn ice cream. It always feels so hard to scoop? So this ice cream uses a slightly boozy secret ingredient to help change that. It just might be the best ice cream you've ever had.

Check out this recipe

Ricotta Tiramisu (9)

Vegan Blood Orange Chocolate Cupcakes

Think of these Vegan Blood Orange Chocolate Cupcakes like a hostess cupcake, with just a hint of something special. The blood orange flavor isn't strong, but it gives a nice level of sophistication to this otherwise chocolatey, fudgey baked good. And the best part? It's naturally vegan, no subs needed!

Check out this recipe

Ricotta Tiramisu (10)

Ricotta Tiramisu (11)

And that’s it for this ricotta tiramisu method!

If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Ricotta Tiramisu (12)

Ricotta Tiramisu

This tiramisu isn't necessarily traditional, but it is undeniably good. Instead of the classic mascarpone, this recipe uses ricotta for a different type of creaminess and a little less tang. You can make them into cups or into a full tiramisu, it's truly up to you!

Prep Time:15 minutes mins

Cook Time:0 minutes mins

Chill Time:6 hours hrs

Course: Dessert

Cuisine: Fusion, Italian

Keyword: ricotta, tiramisu

Servings: 4 servings


  • 1 large whisk or electric mixer


For the ricotta cream

  • 3 large egg yolks
  • 3 tbsp granulated sugar for the egg yolks
  • 1 cup heavy cream
  • 3 tbsp granulated sugar for the heavy cream mixture
  • 2/3 cup whole milk ricotta

For assembly

  • 12 ladyfingers or shortbread cookies or as many as you have in one pack
  • 2 shots espresso
  • 1 tbsp rum
  • 2 tbsp dutch processed cocoa powder


  • In a large bowl, use either a whisk or an electric mixer to beat together the egg yolks and the first half of the sugar. This will take about 4 minutes, you want the yolks to double in size and noticeably lighten to a light yellow. You should be able to see a ribbon of the mixture fall from the whisk when it is ready.

  • In another bowl, whisk together the heavy cream and the rest of the sugar until it is fully whipped and stiff peaks form. This will take about 5 minutes. Gently fold in the ricotta until it is combined.

  • Add the ricotta cream to the egg yolk mixture and fold again to form a smooth cream. Put this in the fridge to chill.

  • Whisk together the espresso and rum.

  • In either individual cups or an 8×5" baking sheet, spread a layer of the cream. Then dip the cookies into the espresso and rum mixture, and layer them on top of the cream. Repeat this process forming 4 layers, with the cream on top.

  • Sift cocoa powder over the top, and let this chill in the fridge for 6-12 hours.

  • Serve chilled!

Ricotta Tiramisu (2024)


Can I use ricotta instead of mascarpone in tiramisu? ›

Mascarpone lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It's what makes this ricotta tiramisu just a bit special.

Why is my tiramisu not creamy? ›

The right biscuits

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

What can go wrong when making tiramisu? ›

12 Mistakes You're Making With Tiramisu
  • Using the wrong kind of biscuits. ...
  • Over-whipping the mascarpone. ...
  • Forgetting to bring your eggs up to temperature. ...
  • Waiting too long to mix the sugar and the eggs. ...
  • Not correctly whipping your heavy cream. ...
  • Using instant coffee instead of something stronger.
Nov 15, 2022

Is the bottom of tiramisu supposed to be soggy? ›

The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.

What if I don't have enough mascarpone for tiramisu? ›

However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.

Does ricotta taste the same as mascarpone? ›

The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.

How do you fix curdled tiramisu filling? ›

Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.

Is it better to use soft or hard ladyfingers for tiramisu? ›

Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder found in the coffee aisle at your grocery store.

What can you substitute for cream in tiramisu? ›

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

Are raw eggs OK in tiramisu? ›

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

How long should tiramisu sit before eating? ›

Repeat the layering of ladyfingers, mascarpone and cocoa powder twice more. Once finished, cover tightly with plastic wrap. Refrigerate for at least 6 hours before serving. If you want to get fancy, finish with a layer of whipped cream piped on top and dust with more cocoa powder.

What is the best liquor for tiramisu? ›

Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.

Is it better to leave tiramisu overnight? ›

For the best results, tiramisu needs at least 6 hours in the fridge before serving.

How to tell if tiramisu has gone bad? ›

Changes in texture: While a decadent and ready-to-eat Tiramisu has a creamy, smooth texture. If it becomes grainy, curdled or separated, it's a sign that it has gone bad. Visible mould: Mould growth is a definite sign of spoilage. If you see any mould on the surface or inside, discard the dessert.

What can I substitute for ladyfingers in tiramisu? ›

Substitute for lady fingers in tiramisu
  • 27 Best Ladyfinger Substitutes. Here is a guide to the best ladyfinger substitutes, such as Pavesini cookies, biscotti, graham crackers, sponge cake, panettone, madeleines. ...
  • 7 Best Ladyfinger Substitutes | Tastylicious!

Can you use ricotta instead of cream cheese? ›

Ricotta Versus Cream Cheese

Ricotta is more moist than the typically dense and concentrated cream cheese, however, making it a go-to choice for succulent baked goods. When it comes to flavor, ricotta and cream cheese have similar palates, which is part of what makes them so seamlessly interchangeable.

What is mascarpone ricotta? ›

Short answer - no they're not really interchangeable. Ricotta is made from whey, which means that it's composed of mostly coagulated milk proteins and milk sugars, and then milkfat can be added back into it after the fact. Mascarpone is a full-fat cream cheese - it has a very light flavor and added salt is minimal.

Top Articles
Latest Posts
Article information

Author: Manual Maggio

Last Updated:

Views: 5542

Rating: 4.9 / 5 (69 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.