Pat Baldassari's Low-Fat Tiramisu

Pat Baldassari put this one on CompuServe Cooks Online Forum, but it is also included in her new electronic cookbook, MasterCook. Her low-fat recipe eliminates the raw eggs. Plus, she substitutes Ricotta cheese (partly skim milk) for the Mascarpone.

She writes: "I was unable to find Mascarpone cheese, the traditional Tiramisu ingredient, in our local shops. I downloaded eight Tiramisu and Mascarpone recipes from CompuServe's Cooks Online Forum and created a spreadsheet data matrix from them. I altered quantities to equalize the number of servings and grouped the ingredients by type. This recipe was created by comparing the similarities and differences among the original eight. It is low fat, but not low calorie."


  • RICOTTA CHEESE (part skim milk), 2 cups
  • VANILLA EXTRACT, 1 teaspoon
  • SUGAR, granulated superfine, 1/4 cup
  • COFFEE, brewed, 1 cup cooled to room temperature
  • SUGAR, granulated superfine, 1 tablespoon
  • COCOA POWDER, 1 tablespoon
  • COCOA POWDER, 1 teaspoon


  1. Mix the Ricotta, vanilla and 1/4-cup sugar, blending well.
  2. In a separate bowl, mix the coffee and 1 tablespoon of sugar.
  3. Dip the cookies into the coffee and arrange in a nice pattern in a shallow serving dish.
  4. Sprinkle with 1 tablespoon of cocoa powder.
  5. Carefully spoon ricotta cheese over the ladyfingers.
  6. Sprinkle with remaining cocoa.
  7. Chill 1 hour.

Pat recommends using Dark Italian or French roast coffee. And, instead of plain cocoa, she recommends Ghirardelli's cocoa mixed with ground chocolate. If superfine granulated sugar is unavailable, look for "fruit" or "instant-dissolving" sugar.

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