Almond Ricotta Tiramisu
Utilizes homemade almond-based ricotta for a slightly grainy, authentic Italian mouthfeel.
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Ingredients
- 2 cups Blanched slivered almonds
- 3 cups Filtered water
- 2 tablespoons Fresh lemon juice
- 24 pieces Ladyfingers (Savoiardi)
- 1 1/2 cups Strong brewed espresso, chilled
- 3 tablespoons Amaretto liqueur
- 4 large Egg yolks, room temperature
- 1/2 cup Granulated sugar
- 1 cup Heavy whipping cream
- 1/4 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla bean paste
- 1 pinch Sea salt
Instructions
- 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
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
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
Remove yolk mixture from heat and fold in the prepared almond ricotta and vanilla bean paste until fully incorporated and smooth.
- 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
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
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
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.
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