Raspberry and Ricotta Tiramisu

This creamy sweet dessert made with fresh raspberries and biscuits soaked in orange liquor is a fresh twist on an Italian classic.


1 1/4 pound ricotta
1 1/4 cup plain yogurt
3 tbsp. honey
Pinch cinnamon
1 tsp. vanilla
3 tbsp. dark chocolate chips or grated chocolate
1 cup orange juice
2 tbsp. orange liqueur
7 ounces savoiardi or lady finger cookies
1 cup raspberries

Raspberry Coulis
6 ounces raspberries
3 tbsp. fresh lemon juice
3 tbsp. brown sugar


In a bowl, combine ricotta, yogurt, honey, cinnamon, vanilla and chocolate. Set aside.

Add orange juice and orange liqueur into a small bowl. Set aside.

Make tiramisu in rectangular baking dish or individual serving dishes. Dip the biscuits into the orange juice mixture, just to moisten. Add enough of the dipped cookies to cover the bottom of the dish. Sprinkle with some raspberries and the ricotta mixture. Repeat layers, ending with a layer of ricotta filling. Let tiramisu chill and set in the fridge for 4 hours. Finish with a little Raspberry Coulis and fresh raspberries.

Raspberry Coulis
Add raspberries, lemon juice and brown sugar to a blender or food processor. Purée until smooth. Pass the sauce through a sieve to remove the seeds.

Yield: 4 to 6 servings.