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Ricotta and berry tiramisu
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Lighten up your Italian dessert with ricotta and yogurt in just 15 minutes!
Ingredients:
  • 350g fresh reduced-fat ricotta
  • 130g (1/2 cup) Greek-style yoghurt
  • 54.00 gm maple syrup
  • 2 tsp vanilla bean paste
  • 180ml (3/4 cup) strong coffee
  • 30.00 ml coffee liqueur
  • 250g punnet strawberries, hulled, halved
  • 2 x 125g punnets raspberries, halved
  • 10.00 gm dark cocoa powder or raw cacao
  • 12 (about 156g) small sponge finger biscuits, cut into thirds
  • Edible flower petals, to serve (optional)
Instructions:
  • Combine the ricotta, yogurt, maple syrup, and vanilla in a bowl. Use electric beaters or a stick blender to blend until creamy.
  • Mix the coffee and liqueur in a separate shallow bowl.
  • Fill 6 small glasses with layers of ricotta mixture, strawberries, raspberries, and cocoa. Dip sponge finger pieces in coffee and place 2-3 pieces in each glass. Repeat layering with more cocoa, berries, and coffee-soaked biscuits. Finish with ricotta mixture, berries, cocoa, and optional flower petals on top.

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