Tiramisu cake with ricotta

Method

1. 01

   Beat the cream until it increases in volume. Stir ricotta with powdered sugar. Then whip together the cream and sweet ricotta. But you can immediately whip cream with powder, and then you can mix ricotta.

2. 02

   Choose a suitable size for the cake. For example, a small pan and cover it with bakery paper or foil. I prefer foil, so it is done so that you can take the cake out and lay it on a flat dish or tray for serving.

3. 03

   Each cookie is half dipped with the sugar side in a coffee with cognac and laid out in one layer with the soaked side up in two, three or four rows. Depends on your desire and the appropriate dishes available.

4. 04

   Place a portion of cream on each row of cookies and level it.

5. 05

   Let the cake soak and the cream stabilize somewhat. Leave it in the refrigerator for at least one hour, preferably longer.

6. 06

   Before serving, sprinkle the cake with cocoa powder, ground coffee or grated chocolate. Decorate sometime...

7. 07

   Cake "Tiramisu" with ricotta for serving, cut into rectangular or triangular portion pieces.

8. 08

   The higher the cake of 24 Savoyardi, the less space it takes up in the fridge. I like and enjoy the three-way option.

9. 09

   Help yourself!