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Tiramisu or ... almost! In

The other day one of my roommates asked for my recipe classic tiramisu recipe, because he intended to prepare short, so my desire to tiramisu, which already harbored long dormant inside of me (I miss so much! ) hath been unleashed! Only thing holding me back when it comes to tiramisu, are not as many as many calories (once you can do!), as the infamous raw eggs! So I started to look for a recipe that made my case and turns that you turn around, I found this Nico Dolce time passes, it was perfect for me: he had the pasteurized eggs!

My Saturday afternoon, therefore, was dedicated in part to pack the tiramisu, I replaced the mascarpone cheese with the ricotta, it probably has some influence 'on the stock, as it has been creamy and enveloping like my usual, but a bit' more 'loose "but the taste has not suffered nearly! The lower consistency may be explained by the fact that I have become familiar with the pasteurisation fo ... fine! But thanks to this place you can try some more time in the company without the risk of roll ... at least I hope!

Ingredients (x 5 cups) :

250 g of ricotta,
100 g of sugar,

35 g of water, 2 fresh eggs
code 0,
10 ladyfingers,
4 cups of cold coffee sweetened
1 tablespoon liqueur of your choice (I Torres)
cocoa.

Procedure:

dipping the ladyfingers in the coffee (if you like you can correct with a little coffee liqueur) and place it into cups, the ricotta and aromatizzatela with liquor, shelled eggs and separate the yolks from egg whites Whip the egg yolks with the sugar part, prepared the syrup in a saucepan with the remaining sugar and water, is ready when it is 120 °, divide between the yolks and whites semimontati, continue stirring until both compounds are cold.

Add spoonfuls of the ricotta gently fitted to the yolks, then fold in, again gently, little by little the so-called Italian meringue. Arrange in bowls, sprinkled with cocoa and place in refrigerator at least three hours, or at least, until consumption.