Rum and Ricotta Tiramisu

Rum and Ricotta Tiramisu

A yummy, light-weight Tiramisu that's perfect on the lips and won't go to the hips!


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Serves: 8 person(s) Change

Preparation Time: 20 mins
Extra Time: 6 hrs
(or overnight, for refrigeration)

Yield: 8 x approx. 1/2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 285.71 g fat-free ricotta cheese
  • 228.57 g fat-free cream cheese
  • 1 Tbsp rum or cognac
  • 1/4 cup powdered sugar substitute
  • 1 1/2 cup very strong coffee, cooled
  • 1 Tbsp Kahlua or Amaretto
  • 16 ladyfinger sponge finger cookies
  • 2 Tbsp unsweetened cocoa (for dusting)


With electric beaters, beat together the ricotta cheese, cream cheese, rum, and sugar substitute, until light and creamy. Set aside.

Combine coffee and Kahlua in a large, shallow dish. Quickly dip one side of 8 of the ladyfinger biscuits into the coffee mixture. Lay closely together, coffee side down, over the base of a large, flat-based serving dish.

Spoon half the cheese mixture evenly over the cookies. Dust with half the cocoa and repeat the layers with the other 8 biscuits, also dipped in the coffee mixture. Finish with a layer of cheese.

Cover with plastic wrap and refrigerate for at least six hours or overnight. Dust with cocoa before serving.


Instead of using a large serving dish, use individual parfait glasses. Line the inside rim of the glasses with dipped biscuits and spoon the cheese mixture into the middle. Dust the top with cocoa.