Mocha Ricotta Tiramisu
This delectable take on the popular Italian dessert includes the traditional sponge cakes soaked in coffee and liqueur for the base. Then a light and creamy mixture of sweetened ricotta cheese and yogourt replaces the whipped high-fat mascarpone cheese that usually layers the ladyfingers. A sprinkling of grated dark chocolate is the finishing touch.
| Servings | Prep Time | Passive Time |
| 4servings | 20minutes | 30minutes chilling |
| Servings | Prep Time |
| 4servings | 20minutes |
| Passive Time |
| 30minutes chilling |
Ingredients
- 1 tsp instant espresso powder
- 1/2 cup boiling water
- 2 tbsp coffee liqueur or brandy
- 1 tsp sugar
- 1 cup light ricotta cheese
- 1 cup plain low-fat yogurt
- 1/4 cup icing sugar sifted
- 1 tsp vanilla extract
- 1 square semi-sweet dark chocolate (1 oz/30 g), grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Break each of the ladyfingers into 3 pieces, then divide evenly among four 8-oz (250-mL) glass tumblers or dessert glasses.
- Place the coffee in a glass measuring cup and add the boiling water. Add the liqueur or brandy and 1 tsp (5 mL) sugar, and stir to dissolve. Pour evenly over the ladyfingers. Leave to soak while you prepare the topping.
- Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked ladyfingers.
- Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3 to 4 hours) before serving.
Recipe Notes
Each serving provides: calories 242, calories from fat 45, fat 5 g, saturated fat 4 g, cholesterol 42 mg, carbohydrate 36 g, fibre 1 g, sugars 29 g, protein 13 g.
Choices per serving: Carbohydrate 2, Fat 1
