A healthy version of a classic favourite Italian dessert using Ricotta!

This lovely and delicious cake makes a light, yet rich finish to end any meal.

Tiramisu

Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min
Servings: 4

1 can of cooking spray (PAM) to coat pan
6 large egg whites
1/2 tsp of cream of tartar
1 pinch of salt
3/4 tsp of vanilla extract (divided)
1/3 cups of sugar (or sugar substitute for a healthier alternative)
6 Tbsps of whole-wheat pastry flour (divided)
1/2 cup of ricotta cheese
1/2 cup of light whipped dessert topping (or you can use whip cream)
1/4 cup of espresso (divided)
1/2 teaspoon of cocoa powder, unsweetened (divided)
Mint, fresh for garnish (optional) - ( I did not add mint)

1. Heat the oven to 350 degrees F. Lightly coat an 8" by 8" baking pan with cooking spray.

2. In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes.

3. Add 1/2 teaspoon of the vanilla and beat to combine. Add 1/3 cup of the sugar and beat until stiff peaks form.

4. Sift 2 tablespoons of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all of the flour is incorporated.

5. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.

6. In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoons sugar, and remaining 1/4 teaspoon vanilla. Cut cake in half vertically down the middle to make two 4" by 8" pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons of espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder.

7. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife gently cut cake crosswise into 4 slices and serve with mint leaves for garnish if using or with whipping cream.


Original recipe created by Arthur Agatston