Prep 30 mins
Cook 3 mins
Well I don’t suppose ANY Tiramisu is going to be fat-free and still taste like Tiramisu. But this recipe is certainly lower in fat than some of the totally delicious, totally decadent Tiramisu recipes around! It is classified by “The Australian Women’s Weekly” as being medium GI, so at least it's not through-the-roof high GI!. Adapted from “The Australian Women’s Weekly” website.
- 3 eggs
- 1⁄2 cup caster sugar
- 1⁄4 cup wholemeal self-rising flour
- 1⁄4 cup self-rising flour
- 1⁄4 cup cornflour
- 1 teaspoon gelatin
- 1 tablespoon cold water
- 1 1⁄2 cups low-fat ricotta cheese
- 1⁄4 cup nonfat milk
- 1⁄4 cup caster sugar, extra
- 2 tablespoons instant coffee powder
- 2 tablespoons boiling water
- 1⁄3 cup nonfat milk, extra
- 1⁄2 cup coffee-flavored liqueur
- 10 g dark chocolate, grated finely
- Preheat the oven to moderate.
- Grease and line the base of a 22cm springform tin.
- Using an electric mixer, beat eggs in a small bowl until thick and creamy.
- Gradually add sugar, beating until the sugar dissolves.
- Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
- Bake, uncovered, in a moderate oven for about 25 minutes.
- Turn onto wire rack to cool.
- Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
- Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
- Dissolve the coffee in the boiling water in a small bowl.
- Add extra milk and liqueur.
- Cut the cake in half horizontally, and return one cake half to the same springform tin.
- Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
- Repeat with the remaining cake half, coffee mixture and ricotta mixture.
- Refrigerate tiramisu, covered, for at least 3 hours.
- Sprinkle top with grated chocolate just before serving.
- Note: 'Cooking' time includes the 3 hours refrigeration time.
This was very good. I really liked how the flavours combined, and absorbed. Usually when I make this desert, I let it sit overnight so the flavours blend more, so thats what I did. I would reccomend making this a day ahead.
Tiramisu is one of my husbands all time favourite desserts, but I'm not really a fan of the stuff so I made this dessert especially for him. We had several neighbours around after dinner to share in the tasting and rating and they came up with the following: Presentation was *Perfect*... taste was Great... however they didn't all agree on the texture of the cake sections, several thought it was a little heavy.(maybe my oven or my cake baking skills?) On the instruction "fold triple-sifted flours" I *almost* missed combining the cornflour with the others since cornflour didn't immediately jump to mind as a "flour" since I was already using two different flours. Fortunately I realised in time and it went in at the right moment. BlueMoon's instructions were clear, I think my origional interpretation of them maybe was not. Gelatine in the Netherlands is found in sheets, 12 sheets in a 20 gram packet so I guessed and used two sheets, and that set the ricotta mixture perfectly. The overall concensious was that the recipe was a hit, that the flavour was absolutely excellent and that only the cake layer let it down ever so slightly. That possibly could have been my fault in the making, but I did follow the instructions to the letter. It's scored highly enough with DH that he keeps detouring past the fridge to cut additonal slices and he's asked me to make it again. My rating method is explained on my page. So for this recipe: a well deserved 4 stars. Review update: I accidently shoved the very last wee slice of this to the back of the fridge and DH fround it one and a half days later... he says that the cake has improved a lot since everything has soaked into it more, so next time I will make this one day in advance :)