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A classic Italian tiramisu is made with mascarpone cheese, which is the most luscious, indulgent cream cheese. Devine, really. I chose to recreate that creamy layer, adding a tang and lightening it up so that I could also fit in a silky layer of chocolate and some fresh orange essence. This is what I want to eat for dessert, any day of the week.

Ingredients
  • 1/3 cup whole milk or 10% cream
  • 3/4 cup (125g) chopped dark or semi-sweet chocolate or chips
  • 1/8 tsp sea salt
  • 2 cups (475) smooth ricotta cheese
  • 1 cup plain Greek yogurt, 0-2%
  • 1 clementine, zested and juiced
  • 3 Tbsp liquid honey
  • 2 tsp vanilla extract
  • 1/2 cup hot strong coffee or espresso
  • 1 oz coffee liqueur, i.e. Kahlua or Marsala or Dark Rum (optional)
  • 12 Savoiardi lady fingers cookies
  • Cocoa powder, about 2 Tbsp
Instructions
  1. Gently heat milk in small saucepan until just simmering. Turn heat off, add chocolate and salt. Let sit for 2-3 minutes. Stir until smooth and glossy. Set aside.
  2. Stir together ricotta, yogurt, clementine zest, honey and vanilla. Set aside.
  3. Stir together coffee, coffee liqueur, if using, and clementine juice.
  4. Working quickly, dip lady fingers into coffee mixture, one at a time, both sides, then place along bottom of 8 or 9-inch baking dish. Cover lady finger layer with chocolate mixture then top with ricotta mixture, pushing to edges of the pan. Cover and refrigerate for 4 hours and up to 12 hours.
  5. Dust top of tiramisu with cocoa power, covering surface completely. Serve.
Recipe Notes

Festive Tip: Place holiday cookie cutter(s) gently onto surface before dusting with cocoa to reveal a festive decoration once covered and cutter is removed.

Mini Tiramisus: Layer this dessert among 6 glasses, jars or small serving bowls. Break cookies to fit size of glass before dipping in coffee mixture. Repeat layers 2-3 times. Dust top of each glass, after chilling, with cocoa before serving.