Ricotta and figs: the tiramisu you haven't thought of yet
Ricotta and fig tiramisu is a fresh and creamy dessert, it can be prepared in advance and is delicious.
When it's fig season, there's no doubt about it: my favorite dessert is ricotta and fig tiramisu. Everyone loves it and it's quick and easy to make. All you need to do is choose ripe but still firm figs for a delicious and impressive dessert.
My love affair with figs began late; as a child, I never liked them. I discovered them as an adult, but today, for me, they're among the best fruits there are. It's a shame their season is short; I just have to take advantage of them now.
Ricotta and Fig Tiramisu: A Reimagining of a Classic
Classic tiramisu is undoubtedly the most famous and beloved Italian dessert. Every family has its own recipe; some use ladyfingers, while others use biscuits. When I make it, I use ladyfingers because they absorb the coffee beautifully and give the classic tiramisu that characteristic softness.
In the coffee tiramisu, mascarpone is used, making this dessert creamy and velvety. In the fig tiramisu, however, I use ricotta, making this version lighter and fresher.
Cow's milk ricotta is particularly suitable for making a delicate cream. However, it's important to choose well-drained ricotta to avoid the cream becoming too runny.
Tiramisu with crunchy biscuits
For this dessert, I use crushed biscuits for the crunchy part. They're perfect for adding a crunchy texture to the creamy ricotta. Since it doesn't require a syrup, like a classic tiramisu, I find it the most practical and delicious option.
You can choose plain biscuits, or you can opt for more rustic or slightly spiced ones. The key is not to crush them completely. A few larger pieces help create the crunchy texture that is one of the dessert's highlights.
How to choose figs for tiramisu
For ricotta and fig tiramisu, it's best to use ripe but still firm figs. They should be sweet and fragrant, but not too soft, especially if you plan to use a few slices to decorate the tops of individual portions.
The ideal time is between late summer and early autumn. August is the month when fig production peaks, while September also sees the arrival of the so-called "setembrini" figs, often small and very sweet.
Once purchased, fresh figs should be consumed fairly quickly because they are delicate fruits and tend to spoil quickly. Therefore, when they are in season, it's worth taking advantage of them and serving them in simple dishes like this one, keeping in mind that figs also pair beautifully with savory dishes.
Ricotta and Fig Tiramisu: Recipe
- 8 ripe figs
- 250 g of cow's milk ricotta
- 100 ml of fresh cream
- 80 g of icing sugar
- 16 dry biscuits
- 20 g of butter
- honey to taste
- Crush the biscuits into coarse crumbs. Melt the butter and mix it with the crushed biscuits.
- Place the ricotta in a bowl and mix it vigorously with half the sugar.
- Separately, whip the cream with the remaining sugar and gently add it to the ricotta.
- Place a first layer of biscuits in each glass. Add a layer of ricotta cream and whipped cream. Continue with a second layer of biscuits, another layer of ricotta cream, and top with the sliced figs. Drizzle with honey. Refrigerate for at least an hour before serving.
How to Serve Ricotta and Fig Tiramisu
One of the advantages of ricotta and fig tiramisu is that it can be prepared ahead of time. It's the kind of dessert that's perfect for a summer dinner or a Sunday lunch. Simply assemble the individual portions, refrigerate them, and then focus on the rest of the menu.
Individual portions are probably the most practical and pleasant way to serve this dessert. Clear glasses or small bowls allow you to clearly see the layers: crunchy biscuits, ricotta cream, and figs.
However, there's nothing stopping you from preparing the ricotta and fig tiramisu in a large baking dish and then dividing it into portions. It may look less impressive, but it's definitely the most practical option if you have a lot of guests.