Wednesday, 2 April 2008

Rum and Ricotta Tiramisu

Oh yes, some people hide their alcohol in brown paper bags but I hide my decadent desserts in coffee cups. I found it's just a quick way to make the whole presentation and serving process that much easier. The fact that this dessert looks like a cappuccino is also rather novel.

I made this dessert the other night when we had guests for dinner. I had not made it for about seven years and I forgot how good it is. It is, as my nephew would say, wicked!

Here is the Rum and Ricotta Tiramisu Recipe

Serves 9
915 kilojoules/220 calories per serve/9.5g total fat/5.7g saturated fat/200mg sodium

300g low-fat ricotta cheese
200g light cream cheese
1 tablespoon rum or cognac (I personally use a liqueur such as Kahlua, Baileys Irish Cream or another coffee liqueur)
1/4 cup of Castor sugar
375 mls (11/2 cups) very strong espresso or good quality coffee, cooled
16 sponge finger biscuits (ladyfingers)
2 tablespoons unsweetened cocoa, for dusting

Beat the cheeses, liqueur and sugar with electric beaters until light and creamy, set aside. Pour the coffee into a large shallow dish. Quickly dip one side of half the sponge fingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish. Spread half the cheese mixture evenly over the biscuits. Dust with half the the cocoa then repeat layers with coffee-dipped biscuits and cheese. Cover with plastic wrap and refrigerate for at least 6 hours or overnight (of course I am always in a rush so only manage to do this for a couple of hours). Dust with remaining cocoa just before serving.

Note: If anyone needs help converting some the measurements from the Metric system to the Imperial system click here

This recipe was taken from a Good Medicine cookbook, Fresh and Healthy by Sally James.