Name: Chocolate Ricotta Tiramisu
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 1½ cups whole milk ricotta; 1 cup mascarpone (or substitute with more ricotta); ½ cup powdered sugar (adjust to taste); 1 tsp vanilla extract; 3–4 oz dark or semisweet chocolate, melted and cooled (or 2–3 tbsp unsweetened cocoa powder); Optional: 2 tbsp coffee liqueur or dark rum; 20–24 savoiardi (ladyfinger) cookies; ¾ cup strong brewed espresso or strong coffee, cooled; 1 tbsp coffee liqueur or dark rum (optional); Unsweetened cocoa powder, for dusting; Optional: dark chocolate shavings or curls

Chocolate Ricotta Tiramisu is a delightful twist on the classic Italian dessert, made with creamy ricotta, melted chocolate, and espresso-soaked ladyfingers. It’s egg-free, simple to prepare, and deeply satisfying. Whether I’m looking for a show-stopping dessert or a no-bake treat to share, this recipe delivers rich flavor with less fuss.

Why You’ll Love This Recipe

I love how this recipe skips the raw eggs but keeps all the indulgence. The ricotta adds a light, almost cheesecake-like texture, while the dark chocolate brings richness. It’s easier than traditional tiramisu, and I don’t need any fancy equipment—just a bowl and a spoon (or a food processor if I’m feeling fancy). Plus, it’s flexible enough to fit whatever ingredients I have on hand, and it always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream Layer:

1½ cups whole milk ricotta

1 cup mascarpone (or sub with more ricotta for a lighter texture)

½ cup powdered sugar (adjust to taste)

1 tsp vanilla extract

3–4 oz dark or semisweet chocolate, melted & cooled (or use cocoa powder—see options below)

Optional: 2 tbsp coffee liqueur or dark rum

Ladyfinger Layer:

20–24 savoiardi (ladyfinger) cookies

¾ cup strong brewed espresso or very strong coffee, cooled

1 tbsp coffee liqueur or dark rum (optional)

Topping:

Unsweetened cocoa powder, for dusting

Optional: dark chocolate shavings or curls

Directions

Make the Chocolate Ricotta Cream

I blend the ricotta, mascarpone, powdered sugar, vanilla, and (if I’m using it) the liqueur in a food processor until smooth.

Then I add the cooled, melted chocolate and blend again until fully incorporated. If I prefer a milder chocolate flavor, I skip the melted chocolate and use a few tablespoons of unsweetened cocoa powder instead.

When I don’t have a food processor, I use a hand mixer and strain the ricotta beforehand for creaminess.

Soak the Ladyfingers

In a shallow bowl, I mix the espresso and optional liqueur. I quickly dip each ladyfinger—just 1 to 2 seconds per side—and layer them in my 8×8-inch dish. I make sure not to oversoak, or they’ll get mushy.

Layer It Up

I spread half the chocolate ricotta cream over the soaked ladyfingers, then repeat with another layer of dipped cookies. I top it with the remaining cream and smooth the surface.

Chill & Serve

I cover the dish and refrigerate it for at least 4 hours—or overnight for the best texture. Just before serving, I dust it with cocoa powder and add dark chocolate shavings if I want to get fancy.

Servings and timing

This recipe makes enough for 6 to 8 servings, depending on portion size.

Prep time: 20–25 minutes

Chill time: At least 4 hours (overnight is best)

Variations

Lighter version: I skip the mascarpone and use only ricotta.

Extra rich: I sometimes fold in whipped cream for a fluffier cream layer.

No eggs: This recipe is naturally egg-free, which I love for simplicity and food safety.

Gluten-free: I swap the regular ladyfingers for gluten-free ones when needed.

Storage/Reheating

I store the tiramisu in the fridge, covered, for up to 4 days. It holds up really well without getting soggy.
I don’t recommend freezing it—the texture changes and gets grainy once thawed.

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FAQs

How do I make this without mascarpone?

I just use all ricotta instead. It gives a slightly lighter texture but still tastes great.

Can I make this ahead of time?

Yes—I actually prefer making it the night before. The flavors meld, and the texture firms up beautifully.

What if I don’t have espresso?

I brew extra-strong coffee instead. The deeper the flavor, the better it balances the chocolate and cream.

Is it okay to leave out the alcohol?

Absolutely. I often skip the liqueur if I’m serving it to kids or prefer a non-alcoholic version.

Can I use cocoa powder instead of melted chocolate?

Yes. I use 2–3 tablespoons of unsweetened cocoa powder if I want a lighter, less rich flavor.

Conclusion

Chocolate Ricotta Tiramisu is my go-to when I want a no-bake dessert that feels luxurious but is incredibly easy to make. With no eggs, simple ingredients, and bold flavor, it’s a recipe I keep coming back to—whether for a dinner party or just a weeknight treat.

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