Lowfattiramisu Recipes

Steps:

• Preheat the oven to moderate.
• Grease and line the base of a 22cm springform tin.
• Using an electric mixer, beat eggs in a small bowl until thick and creamy.
• Gradually add sugar, beating until the sugar dissolves.
• Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
• Bake, uncovered, in a moderate oven for about 25 minutes.
• Turn onto wire rack to cool.
• Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
• Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
• Dissolve the coffee in the boiling water in a small bowl.
• Add extra milk and liqueur.
• Cut the cake in half horizontally, and return one cake half to the same springform tin.
• Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
• Repeat with the remaining cake half, coffee mixture and ricotta mixture.
• Refrigerate tiramisu, covered, for at least 3 hours.
• Sprinkle top with grated chocolate just before serving.
• Note: 'Cooking' time includes the 3 hours refrigeration time.

Steps:

• Combine coffee and liquer in dish; COOL.
• BEAT eggwhites until soft peaks.
• In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
• FOLD in eggwhites.
• Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
• SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
• REFRIDGERATE for minimum of 6 hours or overnight.
• SPRINKLE sifted cocoa on top before serving.
• NOTE: Strong brewed coffee is suggested.
• NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
• NOTE: Can add 200g strawberries or raspberries to custard mixture.
• ENJOY!

Steps:

• Prepare an 8-inch square baking dish.
• In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
• In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
• Add in the softened cream cheese, beat until smooth.
• Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
• Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
• Sprinkle top with grated chocolate.
• Cover and chill for 4 hours or more until ready to serve.

Steps:

• Stir the custard powder in a small pan with about 2 Tbls. of skim milk until dissolved.
• Add remaining skim milk with sugar and vanilla and stir over medium heat until mixture boils and thickens.
• Remove from heat, this will be a thick custard.
• Transfer to a bowl, cover with plastic wrap and cool at room temperature.
• In a small bowl, whip egg whites until soft peaks form, then fold into the cooled custard.
• Beat together the custard and cream cheese for 2 minutes.
• Pour the coffee into a dish and add the Kahlua coffee liqueur.
• Using half the biscuits, quickly dip each biscuit in the coffee mixture.
• Just enough to cover(don't leave them in the liquid or they will get soggy) and arrange in a single layer over the base of a serving dish.
• Use a 9" x 13" x 2" baking dish.
• Using half of the custard mixture, smooth it evenly over the biscuits.
• Dust half the dark cocoa over the cream and then repeat the layers with the remaining biscuits and custard mixture.
• Cover the Tiramisu with plastic wrap and refrigerate overnight, or for at least 6 hours.
• Lightly dust with dark cocoa powder to serve.

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

Steps:

• Mix sliced strawberries with water in a bowl, cover with plastic wrap and put in the refrigerator until strawberries are chilled and have softened and have given up their juices, about an hour.
• Beat cream cheese in a large bowl with an electric mixer until creamy.
• Gradually add milk and beat until well blended.
• Add pudding mix and beat on low speed for about a minute or until blended.
• Line the bottom of a 13x9 inch pan with half of the lady fingers.
• Lightly brush the tops of the lady fingers with some of the juice from the strawberry mixture.
• Top with layers of half each of the pudding mixture, whipped topping and strawberries.
• Repeat all layers, arranging the strawberries on top.
• Refrigerate at least 3 hours or until ready to serve.

Steps:

• Mix together the coffee and brandy and leave to one side.
• In a separate bowl, add the vanilla to the crème fraiche, fold in the custard and set aside.
• Dip the biscuits into the coffee mixture and coat them and place 2 in the bottom of each serving glass.
• Spoon a layer of the custard mixture over the top and repeat.
• Top with a garnish of your choice i.e. cocoa powder or grated chocolate then chill in the fridge. Raspberries or raspberry sauce are also nice