Member recipe by vcrovato
Substitute heavy mascarpone for ricotta cheese and fat-free Greek yogurt for a healthier version without compromising on flavour
- 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
- 3 tbsp Baileys (or to taste)
- 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.
- 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
- Whisk the egg whites until firm and add them to the rest of the mix delicately, so not to lose the fluffyness
- 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
- 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.
- 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
- Calories per portion: 244
- 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.