Tiramisù with Ricotta Cheese

Servings: 4
  1. In a casserole, boil half a liter of water and pour the barley coffee in; stir until the liquid boils again, then turn it off and let it cool down. In a bowl, beat the ricotta and the sugar: we suggest to use an immersion blender to obtain a consistent and foamy cream. Add the cream, previously whipped, incorporating it carefully not to deflate it.
  2. Filter the barley coffee in a bowl, then soak the sponge fingers. Soak them for just a few seconds, especially if the barley coffee is not completely cold yet, not to break the sponge fingers. Cover a rectangular mould with the biscuits, pour half of the cream, cover with the rest of the biscuits and cover it all with the remaining cream.
  3. Sprinkle some dark chocolate on top and store it in the fridge for at least a couple of hours before serving.