Raspberry Tiramisu with Ricotta Cream

Begin by placing the fresh raspberries in a mixing bowl and sprinkling them with sugar. Add the lemon juice and gently mash the raspberries to release their juices.

Transfer the mixture to a saucepan over medium heat and bring it to a boil. Dissolve the cornstarch in a small amount of water, then add this mixture to the raspberries.

Continue to cook while stirring until the sauce thickens. Remove from heat and let it cool completely.

In a separate mixing bowl, combine the ricotta cheese, heavy cream, and powdered sugar. Using a blender or mixer, whip the mixture until it becomes thick and creamy.

This creamy mixture will form the second layer of your tiramisu, giving it a rich flavor and smooth texture.

Brew the coffee and allow it to cool. Next, dip each ladyfinger cookie into the cooled coffee briefly, ensuring they soak up some of the liquid but do not become too soggy.

Place a layer of the soaked ladyfingers into a serving dish. Spread a layer of the ricotta cream over the cookies, followed by a layer of the raspberry sauce.

Repeat the process with another layer of soaked ladyfingers and ricotta cream on top of that. Finish with a decorative layer of raspberries and almond petals for a beautiful presentation.

Cover the tiramisu with plastic wrap and place it in the refrigerator overnight to set. This allows the flavors to meld beautifully.

When ready to serve, remove it from the fridge, slice, and enjoy your delicious raspberry tiramisu!