Heavenly Tiramisu

By cheeserohan

Ingredients

• 1 cup fat-free ricotta cheese
• 8 ounces mascarpone (about 3/4 cup)
• 2 Tablespoons milk or water
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 Tablespoons sugar, divided
• 1 1/2 cups brewed espresso or 4 teaspoons instant espresso powder dissolved in 1 1/2 cups boiling water
• 24 store bough crisp ladyfingers, 7 ounces total
• 2 teaspoons unsweetened cocoa powder, divided

Preparation

Step 1

1. Put ricotta, mascarpone, milk, vanilla extract, and 1/4 cup of the sugar in a food processor and process until creamy.

2. Combine hot espresso and remaining 2 Tablespoons of sugar in a pie plate or shallow dish and stir until sugar dissolves.

3. Dip each ladyfinger in the espresso mixture, working quickly, and arrange half of them in a single layer in an 8x8-inch baking or serving dish. Spread half of the ricotta mixture evenly on top. Put 1 teaspoon of the cocoa in a small strainer and dust over cream. Repeat with remaining ladyfingers, ricotta mixture, and 1 teaspoon cocoa.

4. Cover with plastic wrap and refrigerate 6 hours or overnight before serving.