Tiramisu with pandoro and ricotta Quick and easy recipe
Tiramisu with pandoro and ricotta : Pandoro abounds in all homes during the Christmas period, here is a recipe to recycle some leftover Pandoro giving a different taste; I used ricotta and coffee to create a sort of tiramisu, try it too, it takes 15 minutes in all, at least an hour in the fridge and it's ready.
- half pandoro (mine was with chocolate chips)
- 300 grams of ricotta (preferably from the basket)
- 50 grams of icing sugar (the one present in the pandoro package)
- 4 cups of mocha coffee
- unsweetened cocoa powder
- 1/2 vial of rum essence (Paneangeli)
How to make Tiramisu with pandoro and ricotta
Prepare the coffee, about 5 cups and let it cool.
Cut two slices two cm thick at the base of the pandoro horizontally to form a star cake with 8 points
put the base on a serving plate and brush with cooled coffee,
spread the sweetened ricotta on the slice,
cover with the second slice of pandoro and repeat the previous sequence, with coffee and ricotta spread over the entire surface of the star with a thin layer of ricotta and sprinkle with unsweetened cocoa powder. And your pandoro and ricotta tiramisu is ready. Enjoy your meal!
WINE PAIRING: Passito di Pantelleria DOC White
For the wine pairing I consulted the site: www.vinook.it
Tiramisu with pandoro and ricotta