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.
- 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.