Low-Fat Tiramisu Without Mascarpone
You’ll love this recipe that can be made in advance and that’s not too rich. This lighter version of tiramisu uses cream cheese and ricotta instead of mascarpone. It takes barely 20 minutes to make and then it goes in the fridge for six hours. A great dessert option to make the day before.
Ingredients
- 1 container (475 g) ricotta cheese
- 1/2 block (125 g) light cream cheese, at room temperature
- 2 tbsp (30 ml) coffee liqueur or chocolate liqueur
- 1 tsp (5 ml) vanilla
- 3 eggs, separated
- 3/4 cup (160 g) sugar
- 24 ladyfingers
- 1 1/2 cups (375 ml) strong coffee, cooled
- 2 tbsp cocoa powder
Instructions
- In a food processor, purée the ricotta, cream cheese, coffee liqueur, vanilla and egg yolks until smooth (see note).
- In a bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually whisk in the sugar until stiff peaks form. Using a whisk, fold the cheese mixture into the egg whites.
- Cover the bottom of a 9-inch (23 cm) square dish or an 11 x 8-inch (28 x 20 cm), 10-cup (2.5 litre) rectangular dish with half of the ladyfingers, first dipping them in the coffee for 2 seconds each. Break the ladyfingers as needed to make them fit. Cover with half of the cheese mixture. Sprinkle with some of the cocoa powder.
- Repeat with the remaining ingredients, ending with the cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight.
You’ll love this recipe that can be made in advance and that’s not too rich. This lighter version of tiramisu uses cream cheese and ricotta instead of mascarpone. It takes barely 20 minutes to make and then it goes in the fridge for six hours. A great dessert option to make the day before.