Prep 10 mins
Cook 1 hr
By turning tiramisu into a dip, you skip all the hassle of making the traditional trifle without losing any of the flavor. We liked strawberries and various cookies as dippers, but the dip could be spooned into individual cups with a few ladyfingers for a quick, elegant dessert. The dip can be made up to 2 days in advance and refrigerated in a covered container. Taken from CHOW.com *Cook time is chilling time.
- 12 ounces mascarpone cheese (about 1 1/2 cups)
- 8 ounces ricotta cheese (about 1 cup)
- 1⁄2 cup granulated sugar
- 2 tablespoons brewed espresso
- 2 tablespoons marsala or 2 tablespoons Kahlua
- 1 teaspoon cocoa powder
- 1⁄2 cup finely chopped bittersweet chocolate
- fresh fruit, ladyfingers, cookies, tea biscuits
- Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
- Add ricotta, sugar, espresso, and Marsala or Kahlúa.
- Increase speed to high and beat until stiff peaks form, about 3 minutes.
- Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chocolate over cocoa.
- Serve with fresh fruit, ladyfingers, cookies, tea biscuits.
Wonderful! I served it with fresh strawberries. I ended up using more cocoa powder than called for (operator error - but it turned out great). I used marsala. In addition to marsala or Kahlua, this would also be good with Bailey's or Grand Marnier. Thank you for the recipe. Made for PRMR.
I prepared this for my breackfast (scaled down to one portion). I confess I feel back to enjoy something like this alone as it was too good! I used marsala (only one teaspoon for one portion) enjoyed with cookies, self made cake and peeled fresh apples. I found the apples the best with this! Thanks a lot for this delicious breackfast! Made for Culinary Quest 2014
Loved this smeared on fresh strawberries! I actually had to make this twice because I had "technical difficulties" the first time around -- I walked away for what I thought was just a couple of minutes while it was mixing, and when I came back, I think it had started turning into butter! There was no fluffiness, and it was pourable and grainy. It still tasted good, but was not good as a dip, so I threw that batch away and started over (luckily, I had enough of the ricotta and mascarpone left over to do so). Round 2, I watched it like a hawk, and I turned off the mixer at about 2 minutes because I was paranoid, lol. MUCH better results, fluffy and delicious! I definitely need to make sure that I have company the next time I make this, since I've already eaten half of it by myself, oops. I tried it with some galletas Maria, but I think it's much better with strawberries. Oh, and I used the Kahlua option, since the only marsala I had was marsala cooking wine. Fabulous, Alli, thanks for posting! Made for Culinary Quest 1