Now you can enjoy your favourite Italian dessert without stressing about your waistline, with this classic coffee tiramisu.
- Combine coffee and liqueur (if using) in a shallow dish. Set aside to cool. Using an electric mixer, beat eggwhites in a small bowl to soft peaks.
- In a separate bowl, using the electric mixer, beat custard, ricotta and icing sugar until smooth and well combined. Fold through eggwhites.
- Dip half the biscuits, 1 at a time, into coffee mixture. Arrange in a single layer over the base of a 6cm deep, 18cm (base) square ceramic dish.
- Spread half the ricotta mixture over biscuits. Repeat with remaining biscuits, coffee mixture and ricotta mixture. Cover and refrigerate for at least 6 hours, or overnight if time permits. Dust with cocoa. Serve.
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