I love tiramisu as does my family but it is soooo fattening, the whole through the lips on the hips kinda dessert. As you know I am in another recipe swap this month and I found this recipe from one of my groups selection so I thought I would try it. It was excellent the flavour was awesome and we gobbled it right up, I have to say I still prefer my more traditional version of this dessert but for a low fat version this has to be my favourite. I am the first to review this recipe so there are no other photos or reviews for it but if you would like to see the original version please click here. Please note that I did not alter this recipe at all except for adding some raspberries as was suggested at the bottom of the recipe, as I have a raspberry bush in my back yard and had a lot that needed using up.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Cups brewed coffee
3-4 Tablespoons Frangelico
2 Egg whites
1 Cup custard (low fat or no fat)
350g Low-fat ricotta cheese
1/4 Cup icing sugar
250g Sponge cake fingers
1 Tablespoon cocoa powder

Method

1. Combine coffee and liqueur in dish; COOL.

2. Beat egg-whites until soft peaks.

3. In separate bowl, Beat custard, ricotta, icing sugar until smooth.

4. Fold in egg-whites.

5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used Pyrex.

6. Spread half the mixture on top of biscuits and place another layer of sponge fingers on top;.

7. Refrigerate for minimum of 6 hours or overnight.

8. Sprinkle sifted cocoa on top before serving.

9. NOTE: Strong brewed coffee is suggested.

10. NOTE: Can use Marsala liqueur or Kahlua or no liqueur at all.

11. NOTE: Can add 200g strawberries or raspberries to custard mixture.

All photos taken by me unless otherwise stated.