Monday, November 23, 2009

The Easiest Tiramisu Ever

Not Traditional, but So What!

If you have ever made tiramisu before than you know it is a little time consuming. It involves making a
zabalione which requires a bit of time beating the eggs over low heat in order to ensure that they are safe to eat (no salmonella!). The traditional way to prepare it also requires fresh whipped cream made from scratch- which takes time and not to mention adds more calories. So when I came across this quick, easy and light recipe from Supreme Dairy Farms (located right here in RI!), I knew I had to try it.

The Supreme recipe uses ricotta cheese in place of the mascarpone and no eggs which is not traditional at all for a tiramisu. I would have tried the recipe just as written, but I happened to get a great deal on mascarpone cheese at Whole Foods and it was sitting in the fridge just waiting for a reason to be used! So I obliged.

The other great thing about this recipe is that it can be made ahead and can even be frozen. I actually made this 2 weeks ago and popped it in the freezer. So I am all set to bring it over my brothers house for Thanksgiving, and he is none the wiser. He doesn't need to know that I didn't slave over it like I usually do... (Unless he reads this post, Hi Bro!)
Happy Thanksgiving everyone ;)

The Easiest Tiramisu Ever
adapted from Supreme Ricotta Cheese

24 ladyfingers
3⁄4 cup espresso or strong coffee, cooled
1 teaspoon granulated sugar
1 -8 3/4 oz container mascarpone cheese
1 cup fat-free or p
art skim ricotta cheese, well drained
1 -6 oz. container fat-free vanilla yogurt
, well drained
3 tablespoons powdered sugar
3 tablespoons amaretto liquor or brandy or coffee liquor
1/2 cup semi-sweet mini chocolate chips
1/4 cup cocoa powder or 1 tablespoon freshly grated orange rind

Preheat oven to 375°, arrange ladyfingers on baking sheet. Bake until toasted, about 5 mins. Mix the teaspoon of sugar with the espresso and dip ladyfingers in it quickly turning to coat each side.

Arrange half of the ladyfingers in a 2 or 2 1⁄2 quart oval or rectangular serving dish.
In a small bowl, mix mascarpone, ricotta, yogurt, sugar and liquor; beat thoroughly until smooth. Spread half of the mixture on the ladyfingers in the serving dish. Sprinkle with half of the chocolate. Repeat layers of ladyfingers, dipped in espresso, mascarpone mixture and chocolate. Cover with foil and refrigerate at least 1 hour. Dust with cocoa powder or fresh grated orange rind
before serving.

9 comments:

VeggieGirl said...

LOVE this version!

Rosa's Yummy Yums said...

Yes, so waht! It nonetheless looks and sounds mighty good!

Cheers,

Rosa

Velva said...

This is a great alternative to traditional tiramisu. Love it! Thanks for sharing.

Anonymous said...

I never made but I did have it first time in Europe in the late seventy,after became so popular that we have in U>S>delicioso,bambola

Emily said...

Oh gosh, this looks so good. I love tiramisu. :)

Cate O'Malley said...

Love that you can make it ahead and freeze it - looks delicious!

Juliana said...

Love your non traditional...looks fantastically delicious :-) Like the simple way to make it :-)

Shannon said...

this sounds fantastic! i'll have to give it a try :)

Sweet and Savory said...

This looks absolutely out of this world delicious. I would like to make it and enjoy it too.