Low-fat Tiramisu

READY IN: 33mins
SERVES: 10-12




  • 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.