This delectable version of the popular Italian dessert includes the traditional sponge cakes soaked in coffee and liqueur for the base 

Instead of layering the ladyfingers with whipped high-fat mascarpone cheese, a light and creamy mixture of sweetened ricotta cheese and yogurt is used. A sprinkling of grated dark chocolate is the finishing touch.


8 ladyfingers, halved
1 teaspoon instant espresso powder
1/2 cup boiling water
2 tablespoons coffee liqueur or brandy
1 teaspoon sugar
1 cup low-fat ricotta cheese
1 cup plain low-fat yogurt
1/4 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
1 square (1 ounce) semi-sweet dark chocolate, grated

How to make it  (20 minutes, plus chilling)

1. Break each of the ladyfingers into 3 pieces, then divide evenly among four 8-ounce glass tumblers or dessert glasses.

2. Place the coffee in a glass measuring cup and add the boiling water. Add the liqueur or brandy and 1 teaspoon sugar, and stir to dissolve. Pour evenly over the ladyfingers. Leave to soak while you prepare the topping.

3. Beat the ricotta with the yogurt, confectioners’ sugar, and vanilla extract until smooth and creamy. Pile on top of the soaked ladyfingers.

4. Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3 to 4 hours) before serving.

Some More Ideas

* Low-fat vanilla yogurt can be substituted for the plain yogurt to add a bit more flavor.

* Instead of grated chocolate, decorate the tops of the desserts by dusting each with 1/2 teaspoon cocoa powder.

Plus Points

* Ricotta cheese is much lower in fat and calories than the creamy mascarpone that is traditionally used for tiramisu. Adding yogurt to the ricotta provides creaminess and helps to decrease the fat content even further.

* Dark chocolate is a good source of copper, a mineral that helps the body to absorb iron. As dark chocolate is also a source of iron, there is a double nutritional benefit to including it in this dessert.

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