Casabufala tiramisu with buffalo ricotta

Tiramisu is one of the most loved Italian desserts ever. Delicate, creamy and irresistible, it is a truly timeless classic.

But what happens when we use fresh buffalo ricotta instead of mascarpone?

A more delicate, soft and surprisingly creamy version is born, where the natural sweetness of buffalo ricotta meets the intensity of coffee and the bitterness of cocoa. A perfect balance, ideal for those who love tasty but light desserts.

With Casabufala buffalo ricotta each layer becomes irresistible: its soft consistency and the full flavor of the 100% Campania buffalo milk make tiramisu a true spoonful delight.

Ingredients (for 6 people)

• 300 g of ladyfingers

• 300 g of fresh ricotta from Casabufala buffalo milk

• 3 eggs

• 75 g caster sugar

• 75 g vanilla icing sugar

• Sweetened coffee

• Bitter cocoa for dusting

• A pinch of salt

Procedure

Preparation of the ricotta cream

1. Separate the egg yolks from the egg whites: in a bowl, mix the ricotta with the granulated sugar until you obtain a soft cream without lumps, similar to a mousse;

2. Whip the egg yolks: add the egg yolks to the ricotta mixture and mix with an electric mixer until the ingredients are well incorporated;

3. Whip the egg whites: Whip the egg whites until stiff with a pinch of salt, adding the vanilla icing sugar almost at the end;

4. Combine egg whites and ricotta: delicately incorporate the whipped egg whites into the ricotta mixture, mixing with movements from bottom to top so as not to dismantle the cream.

Preparing the ladyfingers

Immerse the ladyfingers in the coffee on one side only, avoiding soaking them too much, so as not to cover the delicate flavor of the cream.

Composition of tiramisu

• In a baking dish or single-portion glasses, alternate layers of wet ladyfingers and ricotta cream;

• Continue until you run out of ingredients;

• Cover with cling film and leave to rest in the refrigerator for at least 4 hours.

Decoration 

Before serving, sprinkle the tiramisu with bitter cocoa. The dessert is ready to taste, creamy and delicate, perfect for ending a meal with sweetness.

Extra tip: if the cream is slightly liquid, leave it to rest in the fridge for longer: the cold helps firm up the ricotta mousse.

Presentation and conservation

You can serve the tiramisu directly in a baking dish or in transparent glasses to show off the layers: an elegant and delicious idea for parties or special occasions.

• Fridge: Store up to 2 days.

• Freezer: freeze within one day of preparation, covering the dessert with a double layer of film and indicating the date.

Order yours now fresh ricotta from buffalo milk from Campania and prepare your tiramisu with a truly unique flavour!