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Mocha ricotta tiramisu
This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the ... See more
This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.
Ready in 50 mins
Ingredients
- 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
- 1 tsp Continental roast coffee granules
- 120 ml (4 fl oz) boiling water
- 2 tbsp coffee liqueur or brandy
- 1 tsp caster sugar
- 200 g (7 oz) ricotta cheese
- 200 g (7 oz) 0% fat Greek-style yogurt
- 25 g (1 oz) icing sugar, sifted
- 1 tsp pure vanilla extract
- 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate
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Preparation method
Prep: 50 minsReplace the Greek-style yogurt with fromage frais or vanilla-flavoured low-fat yogurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ tsp of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tbsp dark rum, brandy or orange liqueur. Make a thick custard using 1½ tbsp custard powder, 2 tbsp caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 tsp pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yogurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.
Plus pointsRicotta is very much lower in fat and calories than the creamy mascarpone that is traditionally used for this pudding. Adding Greek-style yogurt to the ricotta provides creaminess without loading the fat content. * Dark chocolate is a good source of copper, a mineral that helps the body to absorb iron. Grating it finely, as in this recipe, helps to go further.
Each serving providesGood source of calcium, vitamin A. Useful source of vitamin B2, vitamin B12, zinc.
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