Recipe: Tiramisu (using ricotta and cream cheese)

Tiramisu (using ricotta and cream cheese)
rec.food.cooking/Sue Kwak/1992

The first time I made it everyone liked it so much. It's fairly easy to make.

2 packages, about 48, lady fingers, split
1 1/2 cups brewed espresso (may use instant)
1/2 cup plus 4 teaspoons sugar
2 cups whole milk ricotta
2 (8-ounce) packages cream cheese
1/3 cup plus 4 tablespoons Amaretto
2 cups whipped cream (I used Ready Whip aerosol kind)
unsweetened cocoa
1 cup raspberries, fresh or well-drained frozen*

Add the 4 teaspoons sugar and 4 tablespoons Amaretto to espresso. Stir and let cool. Dip cut side of each ladyfinger into espresso and place on bottom and sides of 8-inch springfoam pan.

Place ricotta, cream cheese, 1/3 cup Amaretto and 1/2 cup sugar in a mixer bowl and beat until smooth. Fold in whipped cream.

Spread half the cheese mixture over the ladyfingers. Sprinkle with cocoa to cover lightly. Evenly place raspberries on cheese. Dip more ladyfingers in espresso and make another layer, topping with remaining cheese mixture.

Sprinkle with cocoa. Cover with plastic wrap and refrigerate for 4 or 5 hours or overnight. At serving time, a garnish of fresh raspberries is nice but not necessary.

*I didn't use raspberries at all in this recipe and it turned out fine