Low Fat Tiramisu Recipe
250gm Marscapone cheese
250gm light Ricotta cheese
2 x egg whites
3tbs marsala or brandy
20 Savoiardi sponge finger biscuits - you can get these at most Italian delis or large supermarkets
1 cup of freshly brewed coffee
Cocoa powder to garnish
Pour the marsala/brandy and the freshly brewed coffee into a shallow dish and set aside.
With electric mixer beat the egg whites with the sugar until firm peaks form.
In a separate bowl beat the Marscapone and Ricotta cheeses until smooth, then fold the egg white mixture into it.
Dip the savoiardi biscuits, one at a time, in the coffee and lay them down on the bottom of a ceramic serving dish (20cm) in a single layer. Cover the biscuits with half the mixture, then add another layer of coffee soaked biscuits. Pour the remaining mixture over this layer, then wrap in cling wrap and refrigerate for 2 hours (or overnight). I prefer making this the night before as the cream cheese mixture really soaks into the biscuits making them super soft and yummy.
Sprinkle with cocoa powder just before serving and enjoy!