Cream tiramisu without mascarpone, the classic revisited and delicious!

Classics are classics because they lend themselves to many and varied interpretations. It applies to Euripides, it also applies, si parva licet, to more or less traditional recipes.

Case in point, as the English say, the very classic tiramisu. The one we are presenting to you today is a version that does not use mascarpone, but ricotta.

It is a super light dessert that can be enjoyed even by those who are usually induced to give up desserts for reasons of weight loss and/or health.

We can prepare it in just over a quarter of an hour.

Let’s see how.

Cream tiramisu without mascarpone, the classic revisited and delicious!

The ingredients

For five portions we need:

15 g stevia sweetener
Icing sugar to taste
30 g cake flour
1 egg

The egg is broken and the yolk and albumen are separated. Then with an electric whisk the whites are whipped until stiff and the stevia is added, in three batches.

After we mix for a while, we also add the yolk, incorporating it with a spatula. Then we also pour the sifted flour and mix again until a uniform mixture is obtained.

Now we take a pan and line it with a sheet of baking paper. Now we pass the above mixture into a pastry bag and using this tool we have small quantities of it on the pan: these are the biscuits of our tiramisu.

We give them the necessary shape and then dust them with icing sugar, after which we put them in the oven at 180 degrees for about ten minutes and then let them cool to room temperature.

While the biscuits get cold, let’s move on to the cream.

The ingredients we need are:

200 g of low-fat plain yogurt
a teaspoon of vanilla extract
250 g of light ricotta cheese
20 g of stevia sweetener

The preparation

In a boule we combine yogurt and ricotta and mix them well. Then we add the vanilla and the stevia and mix everything until a uniform consistency.

Now the biscuits that we made a little while ago we pucciano them one at a time in a bowl in which we have poured the coffee mixed with 7 grams of stevia. Now arrange the biscuits in a neat order on the bottom of a mold and pour the ricotta cream over them. And so on, layered with biscuits and cream, until we have ingredients.

When we’re done, we put in the fridge for at least three hours.

The final touch is a nice dusting with cocoa powder.

Good job, have fun and bon appetit!