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Rum and Ricotta Tiramisu

Recipe courtesy Sally James, Fresh and Healthy, Ten Speed Press, 2001

Show: Sara's SecretsEpisode: Fresh and Healthy

  • Prep Time

    20 min

  • Level

    Easy

  • Yield

    8 servings

Close

Times:

Prep
20 min
Inactive Prep
8 hr 0 min
Cook
--
Total:
8 hr 20 min
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Ingredients

  • 1 cup low-fat ricotta cheese
  • 3/4 cup light cream cheese
  • 1 tablespoon rum or cognac
  • 1/4 cup superfine sugar
  • 1 1/2 cups very strong espresso or good quality coffee, cooled
  • 16 ladyfingers
  • 2 tablespoons unsweetened cocoa, for dusting

Directions

Beat the cheeses, rum and sugar with electric beaters until light and creamy, set aside. Pour the coffee into a large shallow dish. Quickly dip 1 side of half the ladyfingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish or large cafe au lait cups. Spread half of the cheese mixture evenly over the ladyfingers. Dust with half the cocoa then repeat layers with coffee-dipped biscuits and cheese. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Dust with remaining cocoa just before serving.

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