Almond Ricotta Tiramisu

Ingredients

• 2 cups Blanched slivered almonds
• 3 cups Filtered water
• 2 tablespoons Fresh lemon juice
• 24 pieces Ladyfingers (Savoiardi)
• 1.5 cups Strong brewed espresso, chilled
• 3 tablespoons Amaretto liqueur
• 4 large Egg yolks, room temperature
• 0.5 cup Granulated sugar
• 1 cup Heavy whipping cream
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Vanilla bean paste
• 1 pinch Sea salt

Instructions

1. 1

   Blend almonds and filtered water on high speed for 2 minutes until completely smooth, then strain through a nut milk bag to collect the pulp.

2. 2

   Transfer the almond pulp to a bowl and fold in lemon juice and a pinch of salt; let it sit for 30 minutes to develop a 'ricotta' texture with a slight grain.

3. 3

   Whisk egg yolks and sugar in a heatproof bowl over a simmering water bath (bain-marie) for 8-10 minutes until thick, pale, and doubled in volume.

4. 4

   Remove yolk mixture from heat and fold in the prepared almond ricotta and vanilla bean paste until fully incorporated and smooth.

5. 5

   In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the almond-egg mixture to create a light mousse.

6. 6

   Combine the chilled espresso and Amaretto in a shallow dish; quickly dip each ladyfinger into the liquid, ensuring they are soaked but not falling apart.

7. 7

   Layer half of the soaked ladyfingers in an 8x8 inch dish, spread half of the almond cream over them, and repeat with the remaining layers.

8. 8

   Dust the top generously with cocoa powder and refrigerate for at least 12 hours to allow the flavors to fuse and the almond texture to soften.