8 oz of dark chocolate chips
1 lb of ricotta cheese
12 oz of yogurt
2 cups (chopped) of ladyfingers
6 oz of strong coffee
Cinnamon to taste
10 oz of milk chocolate chips
1/2 can of heavy cream
4 oz of white and dark chocolate chips
8 oz of dark chocolate chips
1 lb of ricotta cheese
12 oz of yogurt
2 cups (chopped) of ladyfingers
6 oz of strong coffee
Cinnamon to taste
10 oz of milk chocolate chips
1/2 can of heavy cream
4 oz of white and dark chocolate chips
1 Cut the ladyfingers into two rectangles, 18x22 cm each, and place in a refrigerator of the same size
No blender, beat the ricotta, yogurt, and ladyfingers to form a smooth and creamy mixture
Mix the coffee and cinnamon
2 Place one rectangle of ladyfinger on a plate, moisten with half of the coffee, and cover with half of the cream
Place the other rectangle of ladyfinger on top, moisten with the remaining coffee, and cover with the remaining cream
3 Cover and refrigerate for several hours
Melt the chocolate in a double boiler and mix with heavy cream
Cover the tiramisu and distribute the chocolate chips
Cover with plastic wrap and refrigerate for six hours before serving.
