Ingredients: 400g strawberries, ladyfingers, 500g fresh ricotta, 300g sugar, 4 eggs, 1 small glass of maraschino, chopped pistachios.
Blend 300g of strawberries with 150g of sugar and 1/2 liter of water.
Pour the mixture into a saucepan, put on the stove and bring to a boil.
Add a small glass of maraschino and let it boil over low heat for about 20-30 minutes.
Remove from heat and allow to cool.
In the meantime, whip the egg yolks with the remaining sugar; incorporate the ricotta and mix well. Beat the egg whites until stiff and add them to the cream.
In a fairly high pan, form a layer of ladyfingers soaked in the strawberry smoothie and an alternating layer of cream.
Since the smoothie will be quite thick after having arranged the soaked ladyfingers, you can pour more on top of it in abundance before spreading the ricotta cream.
Cover the tiramisu with the remaining strawberries cut into quarters or slices and some chopped pistachios.
Store in the fridge until it is time to …. devour the tiramisu ‘! 🙂