Lemon Ricotta Tiramisu
A Refreshing Alternative
I'm back with a summer recipe, nothing too elaborate, reminiscent of the early days of blogging from a few years ago. This one, in particular, is a find I've unearthed from my old The Freaky Table archive, which I've revisited, rephotographed, and refined.
Lemon Ricotta Tiramisu is a recipe dear to me that I learned from my mother. I'm not certain, but I believe she created it to make a lighter, summery tiramisù using ricotta instead of mascarpone cheese and lemon instead of coffee.
The combination of creamy ricotta and fresh lemon makes this dessert irresistible and perfect for summer. It's simple to prepare, and ideal for a quick and delicious treat. These ingredients are key, so choose them carefully: fresh, firm cow's ricotta and organic, untreated lemons since their zest is used generously.
I use lemons from my garden, picked directly from trees that are a source of pride for my father. For those familiar with our story (I shared it somewhere!), these trees were planted over thirty years ago on the balconies of our old house in Rialto, Venice. They grew under my father's care, surviving a challenging boat move through Venice’s canals to our countryside home, where they thrived and became lush trees.
Every summer, these trees yield kilos of juicy, fragrant lemons. Their aroma is so intense it reminds me of lemon essential oil. This tiramisù captures all the flavor and history of these wonderful lemon trees, making it an even more special dessert, perfect for any occasion.
You can watch the video preparation here or follow the recipe below.
Ingredients:
(Makes 6 small bowls – similar to the ones shown in the pictures)
250 g fresh ricotta cheese
Zest of 2 large organic untreated lemons
3 medium-sized eggs
2 glasses of any vegetable milk (I used oat milk)
5 tbsp sugar
Light, crispy sweet biscuits (such as Savoiardi cookies or Pavesini*)
*Pavesini are thin Italian biscuits made with flour, sugar, fresh eggs, and no added fat.
NOTE: I use raw eggs as they are traditionally used in Tiramisu. If you prefer, you can use pasteurized eggs; just ensure they are from a trusted source.
Instructions:
Separate the egg yolks from the whites into two separate bowls. Add the sugar to the yolks and whisk vigorously until you achieve a foamy and light cream.
Grate the lemon zest and add it to the yolks, setting aside a little for later. Add the ricotta cheese and mix well until all lumps are dissolved.
Beat the egg whites until stiff peaks form, then gently fold them into the yolk and ricotta mixture using a spatula, working from bottom to top.
Pour the milk into a bowl and quickly dip each biscuit one by one. Arrange the biscuits at the bottom of each bowl in an orderly layer. Cover with a layer of ricotta cream and repeat, creating another layer of biscuits lightly soaked in milk. Be careful not to soak them too much—they should remain intact without crumbling.
Continue layering with biscuits and cream until you have at least three layers in total. The top layer should be cream. Sprinkle the surface with additional grated lemon zest.
Chill in the refrigerator for at least two hours before serving.
Note: You can personalize the recipe by soaking a few biscuits in Limoncello to add a slightly alcoholic and extra lemony flavor to the dessert, or by adding white or dark chocolate shavings.
