Fresh Berry Ricotta Tiramisu
Fresh Berry Ricotta Tiramisu
Submitted by Chef Laura Rainey
Desserts
Ingredients
- approximately 6 ounces of blueberries
- approximately 6 ounces of blackberries
- zest and juice of 1 lemon
- 1 tablespoon Fustini’s West Michigan Blueberry balsamic
- 1 teaspoon vanilla
- 1 tablespoon Iron Fish honey
- 2 cups whole milk ricotta
- 1 cup plain or vanilla Greek yogurt
- 1 tablespoon sugar (optional)
- Savoiardi biscuits (Italian lady fingers), cut into pieces to fit in your glasses
Directions
- In a small saucepan, stir together the blueberries, blackberries, lemon juice, vanilla, and a few tablespoons of water. Bring to a simmer over medium-low heat. Add in the honey and stir gently to incorporate. Simmer for about 5 minutes until the berries are soft. Remove from heat and allow to cool. Using a fine mesh strainer, strain the berries separating the liquid from the berries, reserving both.
- In a medium-sized bowl, combine the ricotta and zest from the lemon. Whip vigorously with a wire whisk until smooth and creamy. Stir in the yogurt and sugar (if using). Stir until incorporated.
- Dip the Savoiardi biscuits in the berry liquid and divide them among your serving glasses. Spoon some of the berries and some of the liquid over the biscuits, reserving some of both to spoon on top. Spoon the ricotta-yogurt mixture over the berries and then top with a few remaining berries and a bit of liquid.
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