When we lived in Switzerland, it never ceased to amaze me how we could drive an hour or two and be in a totally different country with different culture and different language! My favorite country of all though, was Italy. Maybe I liked it so much because of their obvious love of big families (namely mine!). But then, the beautiful countryside certainly helped, the people, and of course, the food was great. What was NOT to love?
When I think of Italy, one of the first things that comes to mind is tiramisu. I am not taking about the mass produced stuff – I mean homemade with real mascarpone (which is similar to very rich cream cheese). Tiramisu was and still is one of my favorite desserts. The delicate flavors of the mascarpone, lemon and the hint of liqueur, is well, almost indescribable. There is no other way to say it except that, it is just plain good!
Although it is difficult to find mascarpone here, we do have ricotta. We make ricotta cheese after each batch of cheese that is made. With Buttercup giving about 6 gallons of milk per day, we have a lot of ricotta! It is so easy, just bring the whey to a boil and add a bit of vinegar, turn off the heat, let it cool and voila, strain off the whey and you have ricotta! Having an abundance of ricotta cheese, I decided to make a dessert one evening. As I began to add the ingredients to the following recipe, taste test and add more, I was reminded of Italy and tiramisu!
- Whip all ingredients together except the lemon juice with a hand mixer.
- Add lemon juice and blend well.
- Refrigerate before serving until chilled.