Rum and Ricotta Tiramisu
A yummy, light-weight Tiramisu that's perfect on the lips and won't go to the hips!
Preparation Time: 20 mins
Extra Time: 6 hrs
(or overnight, for refrigeration)
Yield: 8 x approx. 1/2 cup servings
Ingredients
- 10 oz fat-free ricotta cheese
- 8 oz 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)
Directions:
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.
Variations:
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.