Ricotta & vanilla tiramisu (Tiramisu alla ricotta)
Published 06/02/2010 | 05:00
250g fat-free Greek yoghurt
80g caster sugar
6 tbsps crushed hazelnuts
2 tsps vanilla extract
200ml cold strong coffee
1 tsp ground cinnamon
24 savoiardi (sponge finger biscuits)
Cocoa powder, for dusting
1Mix the ricotta cheese with the yoghurt and sugar in a large bowl. Add the hazelnuts and vanilla extract and stir until well combined.
2Pour the cold coffee into a small bowl and mix in the cinnamon. Quickly dip half the sponge fingers in the coffee then place in the base of a rectangular serving dish (30cm x 22cm and at least 5cm deep).
3Spread half of the ricotta mixture on top. Repeat the process with the rest of the ingredients. Cover the dish with clingfilm and leave to rest in the fridge for 15 minutes. Just before serving, dust the top with cocoa powder Serves eight.