this one came from a magazine years ago, i forget which one though
300g French Vanilla Light Fruche (fromage frais)
200g fresh low fat ricotta
2 tbs caster sugar
250 mls boiling water
3 tsp instant coffee granules
80 mls (1/3 cup) marsala
1 200g packet sponge fingers (Savoiardi)
2 tsp cocoa powder, to dust
Place the Fruche, ricotta, egg and sugar in a medium mixing bowl and use electric beaters to whisk for 1 – 2 minutes or until the sugar dissolves. Set aside.
Combine the water and the coffee then marsala in a jug. Pour ½ into a small bowl. Dip 1 sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover the base of a 19 x 25cm, 2 litre (8 cup) serving dish. Brush any coffee mixture remaining in the bowl over the layer of sponge fingers. Refill bowl with the remaining coffee mixture.
Spread half the Fruche mixture evenly over the layer of sponge fingers. Repeat to make one more layer with the remaining sponge fingers and coffee mixture, then top with the remaining Fruche mixture. Smooth the surface with the back of a large metal spoon.
Dust evenly with the cocoa powder. Cover and place in fridge for at least 4 hours for the flavours to develop and sponge fingers to soften before serving.
Nutritional information per serve:
10g protein, 6.5g fat, 41g carbohydrate, 0g dietary fibre, 1155kj (275cals).
Traditional tiramisu, per serve:
10g protein, 56g fat, 68g carbohydrate, 0g dietary fibre, 3450kj (825 cals).
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