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Ricotta tiramisu with spelt sponge fingers
A lighter take on a favourite dessert — no sugar, with ricotta and wholegrain or spelt sponge fingers.
Nutrition per 100 g
- Energy
- 165 kcal
- Protein
- 8 g
- Carbohydrates
- 18 g
- Fat
- 6.5 g
- Fibre
- 1.5 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 250 g ricotta
- 150 g Greek yoghurt
- 1 egg yolk
- 2–3 tbsp PureVia Pâtisserie sweetener (to taste)
- 120 g wholegrain or spelt sponge fingers
- 200 ml strong cooled coffee
- cocoa for dusting
- a drop of vanilla
Method
- Whisk the ricotta with the yoghurt, yolk, sweetener and vanilla into a smooth cream.
- Briefly dip the sponge fingers in coffee and lay them in glasses or a dish.
- Alternate layers of cream and sponge fingers, finishing with cream.
- Chill for at least 3 hours (ideally overnight) and dust with cocoa before serving.