Galbani Ricotta Tiramisu - Lactalis Professional | Foodservice
- 1 Put the Galbani Ricotta and sugar into a bowl and mix well with a spatula. Pour in 40ml of the coffee, add the rum and vanilla essence and stir to combine.
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Cooking tools:
- Mixing bowl
- Spatula
- Measuring cup
- Hand mixer
- Dish
- Refrigerator
- Grater
Ingredients
- 250g Galbani Ricotta
- 120g Caster sugar
- 240ml Double cream
- 20ml White rum
- 200ml Black coffee, cold
- 175g Sponge fingers, (Savoiardi biscuits)
- 30g Dark chocolate, grated
- 1 tsp Vanilla essence
- Cocoa powder, for dusting
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