Tiramisú Made Easy
<< Back	Dessert	Print

Try this Italian folklore dessert recipe. You will be glad you made it. Keep it as a tradition for when you want to try something different.

8 ounces mascarpone cheese

½ cup confectioners' sugar

½ cup fat-free ricotta cheese

¾ cup thawed frozen light non-dairy whipped topping

¾ cup freshly brewed espresso coffee

¼ cup coffee liqueur

1 (14-ounce) loaf fat-free golden cake

2 teaspoons un-sweetened cocoa powder

In a large bowl, beat together the mascarpone and sugar with an electric mixer on low speed until just blended. Using a rubber spatula, fold in the fat-free ricotta. Fold in the whipped topping.

In a cup or small bowl, combine espresso and liqueur.

Using a long serrated knife, cut the loaf cake into 8 thin slices. (Don't worry if there's breakage; you can easily piece crumbs and remnants into this dessert.)

Arrange half the sliced cake pieces in a 10-by-10-inch pan, covering entire bottom. Using a pastry brush, drizzle half of the coffee mixture evenly over the cake layer. Gently add a layer of the mascarpone cheese mixture, using half. Repeat layering with cake, coffee mixture and mascarpone mixture. Sprinkle or sift the cocoa powder over the top. Cover and chill at least 2 hours. Makes 12 servings.

Per serving: 197 calories; 7.3 g fat (4.2 g saturated fat; 33 percent calories from fat); 22 mg cholesterol; 190 mg sodium; 27.8 g carbohydrates.