Moscato “Misu”

As summer approaches I like to begin thinking about lighter styles of desserts to serve as the temperatures begin to get warmer.

My husband, Claude, loves Tiramisu. It just seems a little too heavy for the summer to me so I started playing around with the traditional Tiramisu recipe and came up with this version which does not use raw eggs or Mascarpone cheese in the filling.  It also does not use Espresso! I know, I am messing with all “purist” who love Tiramisu as we all know it.  But this experiment worked and I wanted to share it with you!

Moscato Misu

  • Servings: 8
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1/4 cup sugar

1/4 cup water

4 cups whole-milk ricotta cheese

1/2 tsp vanilla extract

6 tbsp grated bittersweet chocolate

1 bottle Moscato d’Asti wine

18 ladyfingers


Combine the sugar and water in a small saucepan.  Heat over medium heat and bring to a boil for 2 minutes.  Stir to dissolve the sugar. Remove from stove and set aside to cool.

In a medium size bowl combine the ricotta, vanilla extract and 4 tbsp grated bittersweet chocolate.  Stir in 1/2 of the simple syrup mixture.

One at a time, dunk the lady fingers in the wine and arrange them in a single layer in the bottom of a 7 by 10 inch pan.

Spread half the ricotta mixture over the lady fingers then repeat the process with another layer of wine soaked lady fingers and ricotta cheese.

Sprinkle the remaining 2 tbsp of bittersweet chocolate over the top.

Cover and refrigerate for at least 4 hours before serving.

This version is light, slightly sweet from the Moscato d’Asti wine and is lighter in texture than the traditional Tiramisu since I replaced the Mascarpone and eggs for a slightly sweetened Ricotta cheese filling and does not have any eggs in it.

You can whip up this dessert in a few minutes.  I like to make it a day ahead so the wine soaks through the ladyfingers and the Ricotta firms up a bit.

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