Low-fat Tiramisu

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 10
• 3 eggs
• 1/2 cup caster sugar
• 1/4 cup wholemeal self-rising flour
• 1/4 cup self-rising flour
• 1/4 cup cornflour
• 1 teaspoon gelatin
• 1 tablespoon cold water
• 1 1/2 cups low-fat ricotta cheese
• 1/4 cup nonfat milk
• 1/4 cup caster sugar, extra
• 2 tablespoons instant coffee powder
• 2 tablespoons boiling water
• 1/3 cup nonfat milk, extra
• 1/2 cup coffee-flavored liqueur
• 10 g dark chocolate, grated finely

Recipe

• 1 preheat the oven to moderate.
• 2 grease and line the base of a 22cm springform tin.
• 3 using an electric mixer, beat eggs in a small bowl until thick and creamy.
• 4 gradually add sugar, beating until the sugar dissolves.
• 5 fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
• 6 bake, uncovered, in a moderate oven for about 25 minutes.
• 7 turn onto wire rack to cool.
• 8 meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. then cool for 5 minutes.
• 9 blend or process the ricotta, milk and extra sugar until smooth. with the motor operating, add the gelatine mixture and process until combined.
• 10 dissolve the coffee in the boiling water in a small bowl.
• 11 add extra milk and liqueur.
• 12 cut the cake in half horizontally, and return one cake half to the same springform tin.
• 13 brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
• 14 repeat with the remaining cake half, coffee mixture and ricotta mixture.
• 15 refrigerate tiramisu, covered, for at least 3 hours.
• 16 sprinkle top with grated chocolate just before serving.
• 17 note: 'cooking' time includes the 3 hours refrigeration time.