Biscotti Tiramisu Recipe – A Sicilian Twist on the Classic Dessert

Looking for a biscotti tiramisu recipe that blends tradition, family history, and irresistible flavor? This version comes straight from my great-grandmother, with a Sicilian twist that swaps the usual ladyfingers for crisp almond biscotti. It’s a dessert that tells a story with every bite.

Grandmother’s Tales from Sicily

My grandmother, born and raised in Partinico, Sicily, with a mother from Siena, had a deep love for food and a passion for doing things the right way. She spent countless hours in our kitchen during holidays and birthdays, baking biscotti and other Sicilian cookies like cuccidati. But every so often, she would surprise us with something new—always paired with a story from her childhood.

She told me that before it was called tiramisu, this dessert was known simply as dolce al cucchiaio (“spoon dessert”) because you had to eat it with a spoon. In her home, tiramisu wasn’t the coffee-and-mascarpone version we know today. Instead, her mother would layer espresso-soaked cantucci (Italian almond biscotti) with ricotta and custard, since mascarpone was hard to find. Every ingredient was made from scratch, right down to the ricotta.

Her philosophy was simple: food tastes better when you take the time to make it with care. I still remember the aroma of coffee, cocoa, and biscotti filling our home, and the joy of sharing that first spoonful together.

How to Make Biscotti Tiramisu

Ingredients

• 8×4 casserole dish
• 24 almond biscotti
• 1 cup strong brewed espresso, cooled
• 1/4 cup dry marsala wine (optional, for depth of flavor)
• 1 cup ricotta cheese
• 1 cup custard
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• Dark chocolate shavings (optional)

Step-by-Step Instructions

1. Prepare the coffee mixture: Brew espresso and let it cool. In a shallow bowl, combine espresso with marsala.
2. Make the ricotta custard: In a mixing bowl, blend ricotta, custard, sugar, and vanilla until smooth.
3. Dip the biscotti: Quickly dip each biscotti into the coffee mixture, making sure they’re soaked but still hold their shape. Arrange a single layer in the casserole dish.
4. Layer the dessert: Spread half the ricotta custard mixture over the biscotti. Dust with cocoa powder. Repeat with another layer of dipped biscotti and the remaining custard.
5. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for the flavors to meld.
6. Serve: Dust with cocoa powder and top with chocolate shavings before serving.

Tips & Variations

• For extra spice, sprinkle cinnamon over the cocoa before chilling.
• No ricotta? Use mascarpone or a blend of cream cheese and heavy cream.
• For a lighter version, use part-skim ricotta and reduce sugar slightly.

This biscotti tiramisu recipe is perfect for dinner parties, holidays, or any time you want to bring a taste of Italy to your table. The crunch of almond biscotti paired with creamy ricotta custard is an unforgettable combination—and it’s even better the next day.

Order Almond Biscotti now so you can make this authentic recipe at home and taste the difference for yourself.