I took this version from an Italian food magazine. The particular thing about this recipe is that the typical tiramisu mascarpone cheese is substituted by ricotta and natural yogurt in equal parts. The final taste is maybe less deep, but the calorie intake is much much lighter.
Ingredients for 3-4 people:
- 125g (4½ oz) ricotta cheese
- 125g (4½ oz) natural yogurt
- 125g (4½ oz) savoiardi (ladyfinger) biscuits
- 2 tbsp sugar
- 2 egg yolks
- Dehydrated grated coconut
- Unsweetened cocoa powder
- A cup of cold coffee
- 2 tbsp marsala wine
In a metal bowl (you will see in a moment why this is important), mix the egg yolks with the sugar, until pale yellow and foamy, then add the marsala wine and mix a little more.
Take a large enough pan to contain the bowl, put the bowl in, and fill the pan with hot water, until it reaches two thirds of the bowl’s height. Turn on the heat, at a very low level, and keep on whisking the eggs until they’re thick and foamy. Make sure the cooking is very slow and avoid any lumos. Maybe you don’t know, but you’ve just done is called zabaione. Put it aside, and when it’s lukewarm add the ricotta and yogurt.
Dip the ladyfinger biscuits in the coffee, and start building layers on a casserole. Spread a layer of cream on the biscuits and lay more ladyfingers on top. Take a look at the classic tiramisu recipe for more detailed instructions on this stage of this tiramisu recipe.
Dust with cocoa and coconut powder and serve. If you’re in an artistic mood, you can even create a lovely effect like the one in the picture.