1. make the espresso powder with 2 espresso cups of hot water and cool. Whip the cream with a little bit of sugar until stiff. 2.
Mix the ricotta with the amaretto and the remaining sugar until creamy. First fold in a little whipped cream to loosen, then fold in the remaining whipped cream.
3. spread a thin layer of ricotta cream in a shallow baking dish. Briefly dip the biscuits, unsweetened side, into the espresso, place on top of the ricotta cream, press lightly to smooth and sprinkle with cocoa powder. Pour another layer of ricotta cream into the baking dish and top with soaked cookies. Finish with a layer of cream. Place in the refrigerator for about 2 hours.
Just before serving, sprinkle the tiramisu thickly with chocolate shavings or cocoa powder.
Author’s tip: I personally prefer the delicately tart ricotta foam to the classic mascarpone cream. Chocolate shavings made from chilled dark chocolate coating are especially fine. Simply grate evenly over the finished tiramisu with a vegetable grater.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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