Tiramisu Cups (Low Fat)
These delicious tiramisu cups are a lighter version of traditional mascarpone-based tiramisu. They are incredibly simple to make and take minutes to put together!
Servings 4 servings
Calories 349kcal
Equipment
- 4 dessert cups
- Electric mixer
- Grater to make chocolate flakes
Ingredients
- 1 cup+1tbsp ricotta cheese thoroughly drained
- ½ cup less 1tbsp heavy cream/double cream
- 8 tablespoons confectioners/icing sugar
- ⅔ cup strong coffee cooled
- 4 tablespoons brandy Marsala or rum
- 4.94 ounces sponge fingers ladyfingers
- 1 tablespoon cocoa/cacao powder plus dark chocolate for decorating
- dark chocolate for decoration
Instructions
- Prepare coffee mixture: Pour the coffee into a shallow bowl and stir in 2 tablespoons of brandy. Snap the sponge fingers in half and set aside.
- Beat cream: Beat the cream until soft peaks form (you can do this using either an electric mixer or whisk).
- Whisk ricotta: In another bowl whisk together the ricotta, icing sugar and 2 tablespoons of brandy until thoroughly combined.
- Combine: Gently fold in the cream until the mixture is smooth.
- Assemble tiramisu cups: Briefly dip the sponge fingers in the coffee (for approx. 3 seconds) and arrange in a single layer at the bottom of your cup. Spoon a little ricotta mixture on top (about 1.5 tablespoons) and cover with another layer of sponge fingers dipped in the coffee.Sprinkle over some grated chocolate.
- Finish off: Cover with another layer of the ricotta mixture, dust with a little cocoa (I use a small fine-mesh sieve to do this), scatter chocolate shavings over the top and chill for at least 30 minutes before serving.I also decorated each of my tiramisu cups with a piece of Italian chocolate-and-vanilla sponge finger but this is optional.
Notes
- I used Italian sponge fingers (savoiardi) for decoration only but you could also use them instead of ordinary sponge fingers to create layers in these tiramisu cups.
- I recommend using good quality dark chocolate (65-70% cocoa solids). You can grate it using a box grater or vegetable peeler.
- Make sure the coffee is cold before making the dessert.
- It is important to dip the sponge fingers in the coffee mixture briefly (approx. 3-4 seconds), otherwise they might become completely soggy or even disintegrate before you’ve had a chance to place them in your cups. Having said that you might prefer a little more moisture in your sponge fingers so perhaps dip a couple of them in the coffee for 2 seconds longer as a test (before making the recipe).
- The amount of sponge fingers is approximate as it will depend on the shape and size of your cups as well as personal preference. I used approx. 5 sponge fingers for each cup.
- Refrigerate for at least 30 minutes before serving. Consume within 3 days. Keep refrigerated.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 35g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 133mg | Potassium: 169mg | Fiber: 1g | Sugar: 12g | Vitamin A: 774IU | Calcium: 200mg | Iron: 2mg