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Ricotta and raspberries tiramisu

Author: Les Cultures de chez nous
Portions -
Freezing No


  • Lemon juice and zest
  • 180 ml (3/4 cup) of icing sugar
  • 24 lady fingers cookies
  • 250 ml (1 cup) of Ricotta cheese
  • 125 ml (1/2 cup) of cooking cream
  • 3 eggs
  • 500 ml (2 cups) of fresh raspberries
  • 60 ml (1/4 cup) of cocoa
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  • Mix lemon juice and 30 ml (2 tablespoons) of icing sugar to form a syrup. Set aside.
  • Soak cookies with lemon syrup. Set aside.
  • Into another bowl, whisk Ricotta cheese, cream and 60 ml (1/4 cup) of icing sugar until the preparation gets smooth and creamy. Set aside.
  • With an electric blender, whisk in another bowl eggs with remainings of icing sugar until the mixture gets smooth (for about 8 minutes). Add to the cheese mixture.
  • Add lemon zest and set aside.
  • Fill up the glass tray or any individual cups and alternate with layers of Ricotta cream cheese, a layer of lemon syrup soaked cookies and a layer of raspberries. Repeat once again and finish it up with a layer of Ricotta cream cheese.
  • Refrigerates for about 3 hours.
  • When serving, spread cocoa, garnish with few fresh raspberries and serve.

Chef's notes