Lower-Fat Tiramisu Draft

Name: Lower-Fat Tiramisu
Prep time: 30 min
Total time: 5 h 30 min
Yield: 8 servings
Ingredients: 4 large eggs, separated; 5 tbsp sugar; 8 oz mascarpone (1 container); 8 oz part-skim ricotta (5% fat) (1 container); 1–2 tbsp sherry, Marsala, Madeira or rum; 10–12 ladyfingers; 1 cup espresso or strong instant coffee (cooled to room temperature); cocoa powder

A tiramisu where half the mascarpone is swapped for 5% ricotta, so it's lighter and just as creamy.

Prep30 min
Rest5 hr
Total5 hr 30 min
Makes8 servings
KashrutDairy

What you need

Amount:8

4 large eggs, separated
5 tbsp sugar
8 oz mascarpone, 1 container
8 oz part-skim ricotta (5% fat), 1 container
1–2 tbsp sherry, Marsala, Madeira or rum
10–12 ladyfingers
1 cup espresso or strong instant coffee, cooled to room temperature

To serve

cocoa powder

How I make it

Cream

Beat the egg whites in a stand mixer to stiff peaks and transfer to another bowl.
Beat the yolks and sugar for a few minutes, until very thick.
Add the wine (or rum) and beat a little more.
Add the mascarpone and ricotta and beat well until smooth.
Gently fold in the beaten whites until incorporated.

Assembly

Spread a few spoonfuls of the cream over the bottom of a 6 x 10-inch (16 x 25 cm) dish.
Pour the cooled coffee into a shallow bowl. Dip the ladyfingers quickly on both sides and lay them over the cream, a little apart.
Cover with half of the remaining cream.
Dip the remaining ladyfingers, arrange them the same way and top with the rest of the cream.
Smooth the top, cover with plastic wrap and refrigerate for at least 5 hours and up to a day.
Before serving, dust with cocoa powder, cut into squares and serve.

What I've learned

I find mascarpone at regular supermarkets.

Source: ChefEf (chefef.com)