Ingredients for Sicilian Tiramisù with ricotta cream
- 3 eggs
- 300g Ricocrem ricotta cream
- 1 pack of “ladyfinger” biscuits (“savoiardi”)
- 3 small cups of coffee
- 1 teaspoon of rum
- unsweetened cocoa powder.
Preparation of Sicilian Tiramisù with ricotta cream
Beat the egg whites till stiff, add the ricotta cream and the egg yolks. Lay the biscuits in a baking tray and soak in the coffee and rum. Add a layer of ricotta cream, then another layer of biscuits and coffee, cover again with ricotta cream and sprinkle liberally with the cocoa powder. Allow to cool in the fridge for 2 hours.