Delicious coffee based tiramisu with a healthier ricotta cheese twist! Prepare these fresh in the morning for a luxurious dessert with dinner.
Preparation Time: 20 minutes (plus 2-3 hours to set)
Cooking Time: 15 minutes if making the sponge fingers from scratch. see the recipe here Makes: 8 servings
250g packet or batch of sponge fingers
Alternately - to make the sponge fingers 4 eggs
2/3 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup all-purpose flour
see the complete sponge fingers recipe here. An abridged version is provided below.
To make the rest of the tiramisu 1 tablespoon gelatine
1 1/2 cups smooth ricotta
1/4 cup skim milk
1/4 cup caster sugar
3 tablespoons instant coffee
1/2 cup boiling water
1/3 cup skim milk
1/2 cup coffee liqueur
To make a batch of 24 sponge fingers
Preheat the oven to 180C. Line or lightly grease some baking trays.
Separate the eggs. Beat the yolks, half the sugar, and vanilla.
Beat the whites, then add the salt and other half of the sugar.
Fold both mixtures together.
Fold in the flour.
Pipe or spoon 6-8 cm lengths of mixture onto the baking tray.
Bake for 10-15 minutes, or until golden.
Allow the sponge fingers to cool.
To make the rest of the tiramisu
Dissolve the gelatine in boiling water (about 1 tablespoon). Set this aside to cool.
Place the ricotta, sugar, 1/4 cup skim milk, and gelatine in a mixing bowl. Beat with an electric mixer until smooth.
In a large bowl or wide dish, combine the boiling water, coffee, liqueur, and 1/3 cup skim milk.
In batches enough to make one layer in each glass at a time, soak the sponge fingers in the coffee mixture.
Place a layer of 1-2 soaked sponge fingers in the base of each of 8 glasses.
Spoon a layer of the ricotta mixture into each of the glasses.
Soak the second batch of sponge fingers, then place a second layer on top of the ricotta layer.
Top each glass with a second layer of ricotta mixture.