Low- Fat Tiramisu
Source of Recipe
The Australian Women's Weekly Low-fat Food for Life Cookbook
List of Ingredients
3 eggs
½ cup (110g) caster sugar
¼ cup (40g) wholemeal self-raising flour
¼ cup (35g) white self-raising flour
¼ cup (35g) cornflour
1 teaspoon gelatine
1 tablespoon cold water
1½ cups (300g) low-fat ricotta cheese
¼ cup (60ml) no-fat milk
¼ cup (55g) caster sugar, extra
2 tablespoons instant coffee powder
2 tablespoons boiling water
1/3 cup (80ml) no-fat milk, extra
½ cup (125ml) coffee-flavoured liqueur
10g dark chocolate, grated finely
Recipe
1. Preheat oven to moderate. Grease and line base of 22cm springform tin.
2. Using electric mixer, beat eggs in small bowl until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold triple-sifted flours into egg mixture until just combined. Spread into prepared tin.
3. Bake, uncovered, in moderate oven about 25 minutes. Turn onto wire rack to cool.
4. Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, stir until gelatine dissolves. Cool, 5 minutes.
5. Blend or process ricotta, milk and extra sugar until smooth. With motor operating, add gelatine mixture; process until combined. Dissolve coffee in the boiling water in small bowl; add extra milk and liqueur.
6. Cut cake in half horizontally. Return one cake half to same springform tin; brush half of the coffee mixture over cake; top with half of the ricotta mixture. Repeat with remaining cake half, coffee mixture and ricotta mixture.
7. Refrigerate tiramisu, covered, for at least 3 hours. Sprinkle top with grated chocolate just before serving.
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