Lighter Tiramisu with Berries
With all the indulgence that comes at this time of year, it's good to have a dessert up your sleeve that's not only easy to make but is also a little lighter and better for you than the norm...
This fresh take on the classic tiramisu uses low fat ricotta and fat-free yoghurt together with fresh berries to give you a little treat and a lot of flavour! These are a great dinner party dish as you can make them up well in advance and then leave them in the fridge until you want to serve.
Lighter Tiramisu with Berries
Serves 4
350g fresh reduced-fat ricotta
130g Greek-style fat-free yoghurt
2 tbsp maple syrup
2 tsp vanilla bean paste
180ml strong coffee
2 tbsp coffee liqueur
200g strawberries, hulled and halved
150g raspberries
1 tbsp dark cocoa powder
12 (about 150g) small sponge finger biscuits, cut into thirds
Place the ricotta, yoghurt, maple syrup and vanilla in a bowl. Use electric beaters or a stick blender to blend until smooth. Combine the coffee and liqueur in a separate shallow bowl.
Spoon some ricotta mixture into 4 tumbler glasses. Scatter some of the strawberries and raspberries over the top. Dust with a little cocoa. Dip pieces of sponge finger into the coffee mixture and place 2 or 3 pieces in each glass. Dust with more cocoa. Top with more ricotta mixture. Continue layering with berries, cocoa and coffee-soaked biscuits, finishing with ricotta mixture, berries and a dusting of cocoa.
This fresh take on the classic tiramisu uses low fat ricotta and fat-free yoghurt together with fresh berries to give you a little treat and a lot of flavour! These are a great dinner party dish as you can make them up well in advance and then leave them in the fridge until you want to serve.
Lighter Tiramisu with Berries
Serves 4
350g fresh reduced-fat ricotta
130g Greek-style fat-free yoghurt
2 tbsp maple syrup
2 tsp vanilla bean paste
180ml strong coffee
2 tbsp coffee liqueur
200g strawberries, hulled and halved
150g raspberries
1 tbsp dark cocoa powder
12 (about 150g) small sponge finger biscuits, cut into thirds
Place the ricotta, yoghurt, maple syrup and vanilla in a bowl. Use electric beaters or a stick blender to blend until smooth. Combine the coffee and liqueur in a separate shallow bowl.
Spoon some ricotta mixture into 4 tumbler glasses. Scatter some of the strawberries and raspberries over the top. Dust with a little cocoa. Dip pieces of sponge finger into the coffee mixture and place 2 or 3 pieces in each glass. Dust with more cocoa. Top with more ricotta mixture. Continue layering with berries, cocoa and coffee-soaked biscuits, finishing with ricotta mixture, berries and a dusting of cocoa.
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