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30′ minute


  • 500 g of ricotta
  • 5 spoons of icing sugar
  • 200 g of frisella (dry bread)
  • 200 g coffee from moka
  • 80 g of dark cioccolato
  • bitter cocoa powder


Mix the ricotta cheese in a bowl with the icing sugar; work the ingredients until you get a smooth cream without lumps. Whip the cream with an electric mixer and incorporate it into the mixture in several steps, stirring from bottom to top so as not to disassemble. Pour the coffee (ambient temperature) and let it be absorbed by the frisella. Put the frisella on the basis of a bowl and spread a layer of ricotta cream and sprinkle with grated dark chocolate. Level well with a spatula or the back of a spoon and transfer the cake in the refrigerator for at least 30 minutes. When serving, sprinkle the ricotta tiramisu with the bitter cocoa.

Rest time: 30 min


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