Tiramisu Recipe
Believe me when I say that you must try this tiramisu. The first taste of this delightful tiramisu from the italian cuisine is enough to addict you to it for life! Cheese is the most important ingredient in tiramisu. Tiramisu can be eaten by anyone following a diabetic diet. You can serve tiramisu as a yummy dessert. Trust me! I am saying that you must try this tiramisu.
Ingredients
1 cup skim milk
1 tsp butter or margarine
1 1/2 tsp cornstarch
1 tsp sugar
3 large eggyolks, mixed lightly
2 tsp vanilla extract
1 1/2 cup fat-free ricotta cheese or fat-free cottage cheese
2 cup frozen lowfat nondairy whipped topping, thawed
1/4 cup strong espresso, cooled
1/4 cup coffee liqueur
1 angel food cake
2 cup fresh raspberries, or frozen, thawed
Directions
Warm the milk and butter in a heavy-bottom medium saucepan or the top of a double boiler, stirring constantly.
In a small bowl, mix together the cornstarch, sugar, and egg yolks.
Blend well.
Add the vanilla and blend.
Transfer the egg mixture to the warm milk.
Continue to heat and mix with a wire whisk until the mixture is thick.
Look for whisk patterns, which indicate that it's done.
Cool.
Put the cheese into a mixing bowl.
Beat at high speed with an electric mixer for 3-4 minutes.
Add the cooled mixture and beat the two together at a low speed until well mixed.
Fold in the whipped topping until thoroughly blended.
In a small bowl, stir together the espresso and liqueur.
Using a sharp knife, cut the angel food cake crosswise into three layers.
Put one layer into the bottom of a serving bowl.
Brush with the espresso liqueur mixture.
Turn the layer over and brush the other side.
Spoon one third of the milk-cheese mixture over the cake.
Arrange one-third of the raspberries around edges.
Brush one side of another angel food cake layer and put it (brushed-side-down) in the bowl.
Brush the top and spoon on one-third of the milk-cheese mixture and raspberries.
Repeat the process for the last layer.
Pour any remaining espresso liqueur on top of the third layer.
Smooth the top and cover tightly.
Refrigerate for at least 6 hours or up to 2 days before serving
In a small bowl, mix together the cornstarch, sugar, and egg yolks.
Blend well.
Add the vanilla and blend.
Transfer the egg mixture to the warm milk.
Continue to heat and mix with a wire whisk until the mixture is thick.
Look for whisk patterns, which indicate that it's done.
Cool.
Put the cheese into a mixing bowl.
Beat at high speed with an electric mixer for 3-4 minutes.
Add the cooled mixture and beat the two together at a low speed until well mixed.
Fold in the whipped topping until thoroughly blended.
In a small bowl, stir together the espresso and liqueur.
Using a sharp knife, cut the angel food cake crosswise into three layers.
Put one layer into the bottom of a serving bowl.
Brush with the espresso liqueur mixture.
Turn the layer over and brush the other side.
Spoon one third of the milk-cheese mixture over the cake.
Arrange one-third of the raspberries around edges.
Brush one side of another angel food cake layer and put it (brushed-side-down) in the bowl.
Brush the top and spoon on one-third of the milk-cheese mixture and raspberries.
Repeat the process for the last layer.
Pour any remaining espresso liqueur on top of the third layer.
Smooth the top and cover tightly.
Refrigerate for at least 6 hours or up to 2 days before serving
