Heavenly Tiramisu

lifesaver91958

Queen of the Jungle
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1 cup fat-free ricotta cheese
8 oz. mascarapone (about 1/4 cup)
2 tablespoon 2% milk or water
1 teaspoon vanilla extract
1/4 cup + 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-bought crisp ladyfingers (Savoiard), 7 oz. total
2 teaspoons unsweetened cocoa powder, divided

1. Put ricotta, mascarpone, milk, vanilla extract, and 1/4 cup of sugar in food processot and process until creamy.
2.Combine hot espresso and remaining 2 tablespoons sugar in a pie plate of 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 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.
 
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