Total Time4 hr 20 minPrep20 minServes8DifficultyEasyFor an impressive finale with minimal effort, you can’t go past this lighter version of the famous Italian dessert. Serve with fresh berries on the side to add colour and sweetness.
Ingredients
Instant coffee powder
1 tbs
Reduced-fat ricotta cheese
360 g, fresh
Granulated stevia sweetener
¼ cup(s), (55g)
Low-fat custard
1 cup(s), (250g)
Sponge finger biscuits
165 g, (see tip)
Cocoa powder
1 tbs
Instructions
- Dissolve coffee in 1 ¼ cups (310 ml) boiling water in a shallow heatproof dish. Set aside to cool.
- Meanwhile, whisk ricotta, sweetener and custard in a large bowl until smooth and combined.
- Spread one-third of the ricotta mixture over base of 1.25 litre (5 cup) capacity rectangular loaf dish (about 14 cm x 24 cm). Dip biscuits, one at a time, in coffee and place side by side over ricotta layer in dish. Cover with remaining ricotta mixture, spreading evenly, then sprinkle with cocoa.
- Cover and refrigerate for 4 hours to allow biscuits to soften and flavours to develop. Serve.
Notes
TIP: We used 8 large sponge finger (savoiardi) biscuits for this recipe. If unavailable, use 175 g regular sponge finger biscuits. Use fresh ricotta cheese, rather than smooth ricotta, for best results.
