Learn to make Ricotta and Strawberry Tiramisù with Pavesini, a light Italian dessert!

Tiramisù ricotta e fragole con Pavesini

The Ricotta and Strawberry Tiramisù with Pavesini is the perfect Italian summer dessert! This refreshing and creamy treat replaces the classic mascarpone with a delicate ricotta cream enriched with strawberry pieces, offering a lighter yet equally delicious result. Instead of coffee, we use a fragrant vanilla syrup to soften the layers of chocolate Pavesini, making this dessert ideal for kids. An egg-free and no-bake recipe, decorated with white chocolate flakes, pistachios, and mint leaves for an inviting splash of color.

If you love tiramisù and its fruity variations, and can’t wait for the warm season to enjoy a delicious strawberry tiramisù, don’t miss the chance to make this Ricotta and Strawberry Tiramisù with Pavesini… an easy and visually stunning alternative for the whole family!

Explore other Pavesini tiramisù recipes:

• Chocolate Easter Tiramisù with Pavesini
• Hazelnut Tiramisù with Pavesini

Ingredients

• 500g ricotta cheese
• 250g strawberries
• 200g chocolate Pavesini
• 100g sugar
• 50g white chocolate flakes
• 30g pistachios, chopped
• Mint leaves for garnish
• Vanilla syrup (for soaking)

Instructions

1. Start by preparing the ricotta cream. In a bowl, mix ricotta cheese with sugar until smooth.
2. Chop the strawberries into small pieces and gently fold them into the ricotta mixture.
3. Prepare the vanilla syrup for soaking by combining water with vanilla essence.
4. Dip each Pavesini cookie in the vanilla syrup and arrange a layer at the bottom of your serving dish.
5. Spread a layer of the ricotta and strawberry cream over the Pavesini.
6. Repeat the layers until all ingredients are used, finishing with a layer of cream.
7. Decorate the top with white chocolate flakes, chopped pistachios, and mint leaves.
8. Refrigerate for at least 2 hours before serving.

Total Time: 20 min

Cuisine: Italian