No image available
Member recipe

Light Tiramisu

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 8

Substitute heavy mascarpone for ricotta cheese and fat-free Greek yogurt for a healthier version without compromising on flavour

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 pack of Savoiardi biscuits (I use Sainsbusry's Taste the Difference, 200gr)
  • 1/2 cup of room temperature coffee (made with 2 tsp coffee granules and water, no sugar)
  • 1 tub of ricotta cheese (250gr)
  • 350gr fat-free Greek yogurt
  • 3 eggs, separated
  • 100gr granulated sugar
  • 1 tbsp cocoa powder
  • optional:
  • 3 tbsp Baileys (or to taste)

Method

    1. Make the coffee and leave it to cool down slightly in a shallow dish (I use a large tupperware). You can add baileys to the mix if you want.
    2. Beat the egg yolks with the sugar until you have a pale and well combined mix. Add the ricotta and the yogurt after draining them of any excess water and mix well
    3. Whisk the egg whites until firm and add them to the rest of the mix delicately, so not to lose the fluffyness
    4. Dip half of the the savoiardi in the shallow dish with the coffee, very briefly, on both sides. Do only one biscuit at the time, so to avoid leaving them in the coffee for too long or they'll go soggy. Transfer them to a rectangular baking dish. (I use a 28x20cm ceramic dish). Spoon over a little more than half of the cheese and yogurt mix
    5. Dip the remaining half of the biscuits in the coffee and layer on top of the mix (dispose the biscuits perpendicular to the layer underneath, so it won't fall apart when you cut it). Spoon over the rest of the mix.
    6. Cover with foil and leave in the fridge to firm up for a couple of hours. Dust with cocoa powers through a small sieve before serving
    7. Calories per portion: 244
    8. This dish can be made 1 or even 2 days in advance as the flavours intensify the longer you leave them. You can also vary the quantities of the ricotta and yogurt mix, using more of one and less of the other as long as you end up with 600gr in total.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.