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Tiramisu With Ricotta From Here Cream and Raspberries

6 to 8 portions


  • Juice and zest of 1 lemon
  • 210 ml (7 oz) icing sugar, divided
  • 24 ladyfinger cookies
  • 250 ml (1 cup) Ricotta from here
  • 125 ml (1/2 cup) 35% cream
  • 3 eggs
  • 500 ml (2 cups) fresh raspberries
  • 60 ml (1/4 cup) cocoa powder


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  • Mix the lemon juice with 30 ml (2 tbsp.) of icing sugar to form a syrup. Set aside.
  • Soak the cookies in the lemon syrup. Set aside.
  • In another bowl, whisk together the ricotta and cream with 60 ml (1/4 cup) of icing sugar until mixture is smooth and creamy. Set aside.
  • In another bowl, use an electric mixer to whisk together the eggs and the remainder of the icing sugar until mixture is foamy (about 8 minutes).
  • Add to the cheese mixture. Add the lemon zest and set aside.
  • Fill a glass dish or individual cups, alternating between a layer of the ricotta cream, a layer of cookies soaked in lemon syrup, and a layer of raspberries.
  • Repeat the layers, finishing with a layer of ricotta cream.
  • Refrigerate for about 3 hours.
  • Before serving, sprinkle cocoa powder over top and garnish with a few fresh raspberries.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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