Tiramisu with Ricotta cheese

This lighter version of Tiramisu hits all the right notes, with much less fat and sugar than traditional recipes. Ricotta cheese is a fantastic low-fat substitute for traditionally used Marscapone, but still has a creamy rich mouth feel. A perfect dessert for a special occasion. Adapted from a recipe found in Pinch of Nom, by Kate Allinson & Kay Featherstone.


Adapted from a recipe found in Pinch of Nom, by Kate Allinson & Kay Featherstone. A recipe that uses Ricotta cheese instead of Marscapone, making for a lighter, but still creamy and delicious dessert.
Prep Time 15 mins
Course Dessert
Cuisine Italian
Servings 4
Calories 140 kcal


  • 200 g Ricotta cheese the type that comes in a tub similar to cottage cheese; can be purchased at Woolworths
  • 2 tsp vanilla extract
  • 2 tsp granulated sweetener e.g. xylitol, or sugar
  • 8 sponge fingers each broken into 3 pieces
  • 125 ml strong espresso cooled
  • 1 tbsp dark spirits, such as whiskey, brandy, or rum optional
  • 1 – 2 tbsp cocoa powder


  • Place three sponge finger pieces at the bottom of four 125 ml ramekins.
  • Top the biscuit layer with a few teaspoons of espresso. Use a spoon to flatten the sponge fingers, making a base for your tiramisu.
  • Beat the ricotta cheese with the vanilla, granulated sweetener, and spirits (if using).
  • Place a layer of ricotta mix over the biscuit base, then add another layer of biscuits to each ramekin.
  • Add a few more spoons of espresso. Do not flatten.
  • Add the remaining ricotta on top of each biscuit layer and generously dust the tiramisu with cocoa using a sieve.
  • Chill for 5 – 10 minutes, or until ready to serve.


Nutritional information per serving: 140 kcal; 4.5 g fat; 15.4g carbohydrate; 6.9g protein.
Keyword cocoa, expresso, ricotta, sponge fingers

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