Sardinia takes its spin on the dessert that represents Italy abroad. It showcases the ingredients of the island’s culinary culture. By Giada Ammannato - Marlin Restaurant, Santa Teresa Gallura (Sassari) • fresh sheep ricotta 800 g • powdered sugar 120 g • lemon zest 1 • shotglass of dark mirto liquor 1 • white mirto liquor 230 ml • water 80 ml • Sardinian ladyfingers 16 • candied citrus (or dates) blended or processed by a Pacojet to taste • bitter cocoa powder to taste • milk optional Push ricotta through a sieve. Add blended candied citrus peels, dark mirto liquor, powdered sugar and lemon zest to the cheese. If the mixture is too thick, add some milk. Soak the ladyfingers in the white mirto liquor that has been diluted with water. In a pan or in single-portion containers, alternate the ricotta mixture with the soaked ladyfingers. Place in the refrigerator for five hours before serving. Decorate with cocoa powder to serve. TIRAMISU WITH MIRTO 44 TRADITION
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