DESERT OF THE WEEK 
Miam miammm! Let's try this recipe this week > Tiramisu with Ricotta cream and Raspberries 
Ingredients

• Juice and zest of 1 lemon
• 180 ml (3/4 cup), plus 30 ml (2 tbsp.) icing sugar
• 24 ladyfinger cookies
• 250 ml (1 cup) Ricotta 
• 125 ml (1/2 cup) 35% cream
• 3 eggs
• 500 ml (2 cups) fresh raspberries
• 60 ml (1/4 cup) cocoa powder

Preparation

Mix the lemon juice with 30 ml (2 tbsp.) of icing sugar to form a syrup. Set aside. Soak the cookies in the lemon syrup. Set aside. 

In another bowl, whisk together the Ricotta, cream and 60 ml (1/4 cup) of icing sugar until mixture is smooth and creamy. Set aside.

In another bowl, use an electric mixer to whisk together the eggs and the remainder of the icing sugar until mixture is foamy (about 8 minutes). Add to the cheese mixture. Add the lemon zest and set aside.

Fill a glass dish or individual cups, alternating between a layer of the Ricotta cream, a layer of cookies soaked in lemon syrup, and a layer of raspberries. Repeat the layers, finishing with a layer of Ricotta cream.

Refrigerate for about 3 hours.

Before serving, sprinkle cocoa powder over top and garnish with a few fresh raspberries.

Tiramisu With Ricotta Cream and Raspberries