Tiramisu With Ricotta From Here Cream and Raspberries

6 to 8 portions

Ingredients

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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.