Tiramisu

Ingredients

Instant coffee powder

1 tbs

Reduced-fat ricotta cheese

360 g, fresh

Granulated stevia sweetener

¼ cup(s), (55g)

Low-fat custard

1 cup(s), (250g)

Sponge finger biscuits

165 g, (see tip)

Cocoa powder

1 tbs

Instructions

1. Dissolve coffee in 1 ¼ cups (310 ml) boiling water in a shallow heatproof dish. Set aside to cool.
2. Meanwhile, whisk ricotta, sweetener and custard in a large bowl until smooth and combined.
3. Spread one-third of the ricotta mixture over base of 1.25 litre (5 cup) capacity rectangular loaf dish (about 14 cm x 24 cm). Dip biscuits, one at a time, in coffee and place side by side over ricotta layer in dish. Cover with remaining ricotta mixture, spreading evenly, then sprinkle with cocoa.
4. Cover and refrigerate for 4 hours to allow biscuits to soften and flavours to develop. Serve.

Notes

TIP: We used 8 large sponge finger (savoiardi) biscuits for this recipe. If unavailable, use 175 g regular sponge finger biscuits. Use fresh ricotta cheese, rather than smooth ricotta, for best results.