INGRÉDIENTS
For the Cannoli Cream:
2 cups ricotta cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
For the Tiramisu:
1 cup espresso or strong coffee
2 tablespoons rum or Marsala wine (optional)
24 ladyfingers
2 cups mascarpone cheese
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup full-fat Greek yogurt
Cocoa powder for dusting
Additional mini chocolate chips for garnish.
Instructions:
Start by making the cannoli cream. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir until well combined, then fold in the mini chocolate chips. Set aside.
In a shallow dish, combine the espresso or coffee and rum or Marsala wine if using. Dip each ladyfinger into the coffee mixture, making sure to coat each side, then arrange in a single layer at the bottom of a 9×13 inch dish.
In a large bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy.
In another bowl, mix the Greek yogurt until it’s smooth.
Gradually fold the Greek yogurt into the mascarpone mixture until well combined.
Spread half of the mascarpone mixture over the ladyfingers in the dish. Then, spread half of the cannoli cream over the mascarpone mixture.
Repeat with another layer of dipped ladyfingers, mascarpone mixture, and cannoli cream.
Dust the top of the tiramisu with cocoa powder and sprinkle with additional mini chocolate chips.
Cover and refrigerate for at least 2 hours, or overnight, before serving.
Enjoy your Cannoli Tiramisu!
