Easy Tiramisu with Figs
Easy Tiramisu with Figs is a recipe I developed living in the Arctic of Canada where supplies are sometimes limited. Mascarpone cheese was not readily available in the grocery stores. The basic ingredients were easy to find and I believe that the most important part of a good tiramisu is the coffee.
Traditional Tiramisu
When I grew up in little Italy, I never ate tiramisu, but we ate deconstructed versions of it. Nonna would put ricotta on a piece of bread with sugar and chocolate. Sometimes the bread would be drizzled with a little coffee. Tiramisu required cream and refrigeration; and so, any version would not have been something made in the homes of my grandparents in the early 1900’s.
After immigrating to Canada, they did not make any fancy desserts; they concentrated on working hard, keeping a roof over our heads, securing and keeping employment and of course ensuring that we felt safe and loved. Tiramisu became the hit of the 1980’s; here is a good read on this dessert https://www.eater.com/2016/10/24/13314196/tiramisu-history
The coffee for an excellent tiramisu must be strong. I used an espresso, but I will give you a few options in the recipe.
The cream cheese, ricotta, sugar and cinnamon are smoothed out and now I beat in the first of the whipped cream.
I have added the chopped chocolate, and now in goes the rest of the whipped cream.
The Savoiardi Lady fingers dunked in the coffee and Baileys line the pan.
Next goes a layer of the cheese and whipped cream; everything smoothly takes shape.
The last layer of Lady Fingers.
Pan is sprinkled with lots of cocoa and put in the refrigerator overnight.
Easy Tiramisu with Figs
A lighter easier version of this popular dessert
Ingredients
The Tiramisu
- 2 rows Savoiardi lady fingers you may need more depending on pan
- 350 grams ricotta cheese put through food processor and smooth out
- 4 oz cream cheese
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup diced dark chocolate buy a bar and chop into small bits
- 4 cups whipped cream you can use a whole tub of cool whip if you like
- 1 tbsp real cocoa powder use a sieve to dust the cake
The liquid for lady fingers
- 1 1/2 cups strong coffee preferably espresso
- 1/4 cup Baileys liquor
The figs
- 12 fresh figs peeled and cut in 1/2
- 1/4 cup Baileys
Instructions
Assembly
-
Use a 9 X 13 glass pan.
Remove the lady fingers from the package.
Mix coffee and Baileys.
After you smooth the ricotta in the food processor, add it to the room temperature cream cheese. Add sugar and cinnamon and beat until all smooth.
Put half the whipped cream into the mixture and beat. Add in the chocolate bits.
Now fold in the remainder of the whipped cream.
Quickly dunk each biscuit into the liquid and make your first layer.
Smooth on top of this half of the cream mixture.
Quickly dunk the remainder of the lady fingers to make a second layer.
Add the remainder of the cheese mixture, smooth out and sprinkle with cocoa powder.
Refrigerate over night.
Cut and serve on a plate with figs. I sometimes drizzle chocolate syrup on the plate.
The figs
-
Peel the figs and cut in half. Place in a small bowl and pour on the Baileys.
Refrigerate.
Published by