Tiramisu is my hands-down absolute favourite dessert of all time. BUT, it’s that time of year when everyone has committed to making dietary changes. Some are going no carb, some are cutting the sugar, and some people, like me, are still trying to eat as much coffee and chocolate flavoured desserts as is socially acceptable.
Hence, this delicious compromise.
The secret is about combining the classic flavours of tiramisu but removing the sugariest and carbiest components. For this version, I basically just removed the lady fingers and rum (but you have my blessing to continue to booze it up) and I also substituted ricotta for the more traditional (and better TBH mascarpone).
The starting line up:
Ricotta (1 cup), Greek yogurt (1 cup), whipping cream, whipped (237 ml), cocoa powder (spoonful), dark chocolate, shaved (most of the bar less several pieces, which were tested for quality control purposes), hot coffee (1 cup), gelatine (1 package).
I melted half of the dark chocolate and cocoa into the hot coffee then folded it into the Greek yogurt (lactose free! yay!) and ricotta.
I folded the whipped cream in last but it still lacked the pudding consistency that I was striving for.
This was necessary to set the pudding, lest it became more of a tirami-soup.
Into the fridge:
It took a couple of hours to set up to the desired consistency.
Spoon into a fancy schmancy glass, top with more chocolate shavings and enjoy.
It was pretty delicious and it definitely captured the flavours of tiramisu. If I was to make it again, I’d nix the ricotta. It wasn’t really a necessary addition. I think the key is the creamy, chocolaty, coffee and the ricotta didn’t add much for that.
Have you made any tasty interpretations of classic dishes lately?