Lighter Tiramisu
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 1/3 cups nonfat ricotta cheese
- 1/2 cup mascarpone cheese
- 2 tablespoons sugar
- 2 teaspoons unsweetened cocoa powder
- 1/4 cup brewed decaffeinated espresso or strong
- Dip
- 12 ladyfinger biscuits or cookies
- 1/2 cup warm (105 to 115 degrees) water
- coffee -- cooled
- 1/3 cup fat-free liquid egg substitute
- 8 teaspoons powdered egg whites
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 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. 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.
- 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. "Tiramisu is a festive way to end a holiday meal." "Associated Press 1999"
- From
Plating
Cookware for this recipe
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Baking dish
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Mixing bowl
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Electric mixer
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Wooden spoon
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Spatula