Ingredients for Rum And Ricotta Tiramisu
- Low Fat Ricotta Cheese
- Light Cream Cheese
- 2 tablespoons dark rum
- Superfine Sugar
- Espresso
- Approximately 20-24 ladyfingers (adjust based on dish size)
- Unsweetened Cocoa
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How to Make Rum And Ricotta Tiramisu
- In a large bowl, beat together 15 ounces ricotta cheese, 2 large eggs, 1/4 cup granulated sugar, and 2 tablespoons dark rum using electric beaters until light and fluffy (about 3-5 minutes). Set aside.
- In a shallow dish, combine 1/2 cup strong brewed coffee (cooled), 1 tablespoon coffee liqueur (optional).
- Quickly dip one side of each ladyfinger into the coffee mixture, ensuring they are just moistened, not soggy.
- Arrange half of the coffee-dipped ladyfingers in a single layer in the bottom of a large, flat-based serving dish or individual glasses.
- Spread half of the ricotta mixture evenly over the ladyfingers.
- Dust evenly with 1 tablespoon unsweetened cocoa powder.
- Repeat layers with remaining coffee-dipped ladyfingers, ricotta mixture, and cocoa powder.
- Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust with the remaining 1 tablespoon of cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
47g
Fat
20g
Carbs
6g
