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Decadently Creamy Tiramisu
Tiramisu, a popular Italian dessert traditionally made with espresso soaked ladyfingers and mascarpone custard is remixed in this recipe to be more creamy and decadent with the addition of ricotta and fresh mozzarella.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Refrigeration Time: 4 hours-overnight
Yield: 2 each 8-inch pie plates, 9x13x 2-inch Baking Pan, or 18-pint containers
Ingredients
- 1 cup plus 1 tablespoon white granulated sugar, divided
- ½ cup plus 1 teaspoon cornstarch, divided
- ¼ cup cocoa powder + more for garnish
- 2 tablespoons instant espresso powder
- 2¾ cups whole milk, divided
- 4 egg yolks (slightly beaten)
- 1 tablespoon pure vanilla extract
- 1 (8-ounce) package Frigo® Fresh Mozzarella Cheese, shredded
- 1 (7-ounce) package of dried ladyfinger biscuits or "savoiardi"
- 2 cups espresso or strong coffee
- 1 cup Frigo® Whole Milk Ricotta
- 2 (8-ounce) packages whipped topping, thawed
Directions
Measure out all of the ingredients. In a medium bowl, whisk together 1 cup of sugar, ½ cup cornstarch, cocoa powder, and espresso powder. (If the mixture is lumpy, sift until smooth.)
In a small bowl, whisk egg yolks and ¼ cup of whole milk together. Reserve to counter by the stove.
In a large cooking pot, whisk together 2 ½ cups of whole milk and the vanilla extract.
Make a custard by whisking the sugar mixture into the whole milk and vanilla extract mixture and turn heat to medium-high. Whisk until dry ingredients are thoroughly incorporated.
Next, whisk in the shredded Frigo® Fresh Mozzarella Cheese. Whisk until smooth and fluid; it will take 10 to 15 minutes, but it’s worth it! When the mixture is fluid, whisk about a quarter cup into the egg mixture and then temper back into the mozzarella custard on the stovetop. Vigorously whisk in egg mixture until rich and creamy and then remove from heat.
Pour the strong espresso into a shallow bowl. One at a time, dip the ladyfinger biscuits in the espresso until soaked but not soggy. Arrange a row in your serving dish or dishes, to cover the bottom. Spread half of the mozzarella custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction and top with remaining mozzarella custard. Reserve to the side.
Finally, make a ricotta topping by whipping together one cup Frigo® Whole Milk Ricotta Cheese, 1 tablespoon granulated sugar, and 1 teaspoon cornstarch with a hand mixer until smooth. Fold in whipped topping.
Spread the ricotta whipped topping mixture over the mozzarella custard laden ladyfingers and dust with the cocoa powder. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
