At the Table of La Fortezza: Nadia Bongi’s Ricotta Tiramisu
I am happy to share this recipe from At the Table of La Fortezza. This recipe is from my dear friend Nadia Bongi, a cheese and yogurt maker. Her family’s dairy is located down the road from La Fortezza. It’s a gorgeous farm where Nadia has been working her entire life. She’s a master cheesemaker, and my favorite is her ricotta cheese. The first time I met Nadia, she greeted me with a beautiful smile and asked, “Do you want to see where we make the ricotta and the cheese?” I said, “Certo!” She took me to the cheese room she pulled the ricotta from the simmering pot, placed the hot cheese into a form, and then brought it out to the store so I could try it. There are not many things in life I enjoy more than fresh, warm ricotta. If you’ve never tried it, I highly recommend you do. I get all our dairy products from Nadia now, with the exception of Parmesan.
One day while we were picking up our usual order Nadia mentioned a tiramisu recipe she makes with her ricotta. Usually mascarpone is used to make this dessert, but she makes her tiramisu with the dairy’s own fresh ricotta instead, whipping it by hand until smooth and fluffy. Intrigued, I asked her for the recipe. Her version is so good, I have to share it with you.
Nadia Bongi’s Ricotta Tiramisu
Serves 6
Ingredients:
3 large eggs, whites and yolks separated
1/4 teaspoon salt
1/2 cup sugar
2 cups heavy cream, divided
16 ounces (2 cups) fresh ricotta
1 1/2 cups freshly brewed espresso
1/4 cup Marsala wine, or your choice of rum
24 crisp ladyfingers
2 tablespoons cocoa powder, for garnish
Preparation:
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt on high speed for about 6 to 8 minutes until soft peaks form. Transfer to a bowl and set aside
Add the egg yolks and sugar to the mixer bowl and switch to the paddle attachment. Beat on medium speed until the custard is a pale yellow, about 2 minutes. Add 1 cup cream and beat for 1 minute. With the mixer on low, add the ricotta and mix until smooth
By hand, fold the whipped egg whites into the custard mixture
In a small bowl, combine the espresso and Marsala
Arrange 12 of the ladyfingers across the bottom of a 9 by 13-inch glass baking dish. Drizzle with half of the espresso mixture, then spread half the custard mixture on top. Lay the remaining 12 lady-fingers on top of the custard and drizzle with the remaining espresso mixture. Spoon the remaining custard on top of the ladyfingers to finish. Cover with plastic wrap and chill in the refrigerator for at least 4 hours
Before serving, whip the remaining 1 cup cream. Spread the whipped cream across the top of the chilled tiramisu and dust with cocoa powder