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Tiramisu


Yield: 8 servings.
Recipe from Weight Watchers International.


List of Ingredients




3 Key Elements

Mascarpone: This double- to triple-cream cow's milk
cheese hails from Italy's Lombardy region. The
unctuous ivory-colored goo marries as well to
anchovies and mustard as it does to sugar and spice.
Purists use only mascarpone mixed with egg yolks;
others lighten it with whipping cream or cut it with
cream cheese.

Espresso: This is the elixir that awakens Italians
from their afternoon snoozes and is probably the
origin of the tiramisu translation "pick me up."
Virtually every recipe calls for a strong, hot brew.
The goal is the full-throttled zip, punch and pow of
espresso.

Ladyfingers: Imagine a buttery sponge cake batter
shaped into long, fat cigars and baked until crispy.
That's a ladyfinger. Ladyfingers are one tough cookie.
After being dunked in espresso, drizzled with liqueur
and buried under mascarpone, they still have the
strength to act as the skeletal structure of the
dessert.

Some folks make them; others buy them. After they've
been soaked in dark liquids and chilled in the fridge,
most of us probably couldn't tell the difference.





Recipe



12 ladyfinger biscuits
1/4 cup brewed decaffeinated espresso or strong
coffee, cooled
1/2 cup warm (105 F to 115 F) water
2 tablespoons, plus 2 teaspoons powdered egg whites
1 1/3 cups nonfat ricotta cheese
1/3 cup fat-free egg substitute
1/2 cup mascarpone cheese
2 tablespoons sugar
2 teaspoons unsweetened cocoa powder

1. Dip each biscuit into the espresso; place in a
single layer on bottom and around sides of a glass or
ceramic baking dish, about 8 inches square or similar
capacity.
2. Combine the water and powdered egg whites in a
large stainless steel bowl, stirring gently until the
powder dissolves, 3 to 4 minutes. With an electric
mixer, beat at medium-high speed until stiff peaks
form, 5 to 7 minutes.
3. In another large bowl, beat together the ricotta,
egg substitute, mascarpone and sugar. Stir in about
one-third of the beaten egg whites, then gently fold
in the remainder with a rubber spatula. Pour over the
ladyfingers. Cover and refrigerate 6 to 8 hours.
Sprinkle with the cocoa just before serving.