Mocha ricotta tiramisu
Mocha ricotta tiramisu
About this recipe: 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.
Ingredients
Serves: 4
- 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2 1/4 oz) in total
- 1 teaspoon continental roast coffee granules
- 120ml (4 fl oz) boiling water
- 2 tablespoons coffee liqueur or brandy
- 1 teaspoon caster sugar
- 200g (7 oz) ricotta cheese
- 200g (7 oz) 0% fat Greek-style yoghurt
- 25g (1 oz) icing sugar, sifted
- 1 teaspoon pure vanilla extract
- 25g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate
Method
Prep:50min ›
Ready in:50min
- Break each of the sponge fingers into 3 pieces, then divide evenly among four 240 ml (8 fl oz) glass tumblers or dessert glasses.
- Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
- Beat the ricotta with the yoghurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked sponge fingers.
- 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.
Some more ideas
Replace the Greek-style yoghurt with fromage frais or vanilla-flavoured low-fat yoghurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ teaspoon 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 tablespoon dark rum, brandy or orange liqueur. Make a thick custard using 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 teaspoon pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yoghurt. 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 points
Ricotta 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 provides
Good source of calcium, vitamin A. Useful source of vitamin B2, vitamin B12, zinc.
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Reviews (2)
Made this over the weekend for a dieting friend who was over for dinner, it was really good for a lower cal dessert, but I found that you lost some of the flavour and richness by using fat free yogurt..but great if you are calorie counting - 20 Apr 2009
Hi I would like to know is it easy because I am in high school and I have 70 minutes in the class and I have to make a main and dessert and I would like to know is It easy for a 14yr old - 15 Apr 2015
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