‘Tiramisù alla Pugliese’

In the small village of Montegrosso in Puglia, southern Italia, is the wonderful Osteria Antichi Sapori. We had the pleasure of dining there some years ago, and I can still remember it very well. The food was delicious and there was enough of it, we already completely stuffed after just having the antipasti (which just kept coming and coming). Many of those antipasti are hard to give a recipe for: they were just slices of a wonderful dried sausage, or some heavenly fresh ricotta. For dessert we got ricotta with crushed amaretti soaked in espresso, which they called the Puglia-version of tiramisù. I have created my own version that is easy to make and delicious. The presentation didn’t turn out very well this time, but it is so good that I decided to share this with you anyway. The photo shows the upside-down version that I decided to make this time; next time I’ll reverse the layers again or use a whiskey glass to serve it in, and that’s what I advise you to do as well.

Ingredients

For 4 servings

1/2 cup (120 ml) crushed amaretti

1/2 cup (120 ml) cold espresso

1 cup (240 ml) fresh ricotta (I used home-made, using 4 cups milk and 1/2 cup whipping cream)

about 4 Tbsp sugar (to taste)

about 4 Tbsp passito (Italian dessert wine, to taste) (substitute with amaretto liqueur)

Preparation

Mix the amaretti with the espresso in a bowl.

Mix the ricotta with the sugar and the passito. Taste to see if you like to add anything more.

Select 4 nice small serving dishes or bowls or whiskey glasses. This time I started with a layer of the ricotta mixture, because I thought it would look more interesting, but as you can see in the next picture it then becomes impossible to spread out the amaretti properly.

So my advice would be to make a layer of amaretti first, and then a layer of ricotta. Serving in a whiskey glass is also nice, because you can see both layers from the side.

Serve straight away to keep the amaretti slightly crunchy.

Wine pairing

It goes without saying that you serve the same passito from Southern Italy (they make nice ones in Calabria, Puglia, Sicilia; Passito di Pantelleria is also an excellent choice) with this that you used to mix into the ricotta. Or if you used amaretto, you could also serve a bit of amaretto on the rocks with this.

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