Rum and Ricotta Tiramisu
For a special liqueur touch, add a tablespoon of Kahlua, Baileys Irish Cream or other coffee liqueur to the coffee.
Beat the cheeses, rum and sugar with electric beaters until light and creamy, set aside. Pour the coffee into a large shallow dish. Quickly dip 1 side of half the ladyfingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish or large cafe au lait cups. Spread half of the cheese mixture evenly over the ladyfingers. Dust with half the cocoa then repeat layers with coffee-dipped biscuits and cheese. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Dust with remaining cocoa just before serving.
Recipe courtesy Sally James, Fresh and Healthy, Ten Speed Press, 2001
Recipe courtesy of Mario Batali