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Tiramisu in a Cup

Source of Recipe

Mollie Katzen's Sunlight Cafe

1/4 cup semi-sweet chocolate chips
3/4 cup lowfat ricotta cheese
1 tablespoon sugar, or to taste
12 ladyfingers
About 1/2 cup espresso (or brewed strong,
black coffee), at room temperature


Place the chocolate chips in an electric spice grinder
or a blender and in a few short spurts - grind them to
a coarse meal. (You can also chop the chocolate by hand.)

Place the ricotta in a medium-sized bowl. Add the
sugar and mix it in with a fork or a small whisk.

Spoon about 2 tablespoons of the sweetened ricotta
into each of two 6-ounce ramekins. Sprinkle about
1 tablespoon of the ground chocolate over the ricotta.

Lay 3 ladyfingers on top of the chocolate. (It's
okay if they overlap.) Sprinkle the ladyfingers with
1 to 2 tablespoons of the espresso.

Repeat the layers: cheese, chocolate, ladyfingers, espresso.

Add a final dab of cheese, and sprinkle the top with
a little more chocolate for a finished look. Wrap
each ramekin tightly in plastic wrap, and refrigerate
for a minimum of 4 hours (preferably overnight) to let
the layers meld. Serve cold.

2 servings