Simple Low Fat Tiramisu

1. 1

   Combine coffee and liquer in dish; COOL.

2. 2

   BEAT eggwhites until soft peaks.

3. 3

   In separate bowl, BEAT custard, ricotta, icing sugar until smooth.

4. 4

   FOLD in eggwhites.

5. 5

   Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.

6. 6

   SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.

7. 7

   REFRIDGERATE for minimum of 6 hours or overnight.

8. 8

   SPRINKLE sifted cocoa on top before serving.

9. 9

   NOTE: Strong brewed coffee is suggested.

10. 10

    NOTE: Can use Marsala liquer or Kahlua or no liquer at all.

11. 11

    NOTE: Can add 200g strawberries or raspberries to custard mixture.

12. 12

    ENJOY!

No nutritional information available.

No additional tips available.