Thursday, March 21, 2013

Tiramisu Custard

Heavy whipping Cream - 1 cup
Powdered Sugar - 1/4 cup
Ricotta Cheese - 1 cup, andy variety (I used part skim)
Unsweetened Cocoa Powder - 1 TBSP
Marsala Cooking Wine - 1 TBSP
Instant Coffee Powder - 1 tsp

  1. Combine whipping cream and powdered sugar in the food processor and process until cream is stiff.
  2. Transfer it to a bowl.  Set it aside.
  3. In the same processor bowl, combine ricotta cheese, cocoa powder, marsala wine and instant coffee.  Process until well blended.
  4. Add the cheese mixture to the whipping cream and fold gently with rubber spatula.
  5. Spoon into dessert cups.
  6. Refrigerate for 2 hours and serve.



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