Chocolate Tiramis

Chocolate Tiramis

99% Fat-Free Italian CookingTiramisù is Italian for "pick me up," as well as the name for the now world-famous dessert from Veneto. Our fat-free version starts with savoiardi, Italian ladyfingers that are crisp, not spongy like those used in charlottes. We've also concocted a fat-free version of mascarpone cheese and added a couple of taste twists in the form of Marsala and Grand Marnier. Use Dutch processed cocoa powder, which American manufacturers sometimes call "European style."

  • 1 tablespoon unsweetened Dutch processed cocoa powder
  • 1 teaspoon light corn syrup
  • 2 teaspoons hot water
  • 1 teaspoon Marsala wine
  • 4 teaspoons Grand Marnier liqueur
  • 6 crisp Italian ladyfingers
  • 1/4 cup strong brewed coffee
  • 1/4 cup nonfat liquid egg substitute
  • 2 tablespoons confectioners' sugar
  • 2/3 cup Mascarpone

In a small bowl, whisk the cocoa powder, corn syrup, and hot water together until smooth. Mix in the Marsala and 2 teaspoons of the Grand Marnier. Set aside.

Break the ladyfingers in half and place them on a plate. Drizzle them with the coffee and the remaining 2 teaspoons Grand Marnier.

In a mixing bowl, combine the egg substitute and confectioners' sugar. Whisk until light and foamy. Whisk in the cocoa powder mixture, then fold in the Mascarpone. (You should have about 1 cup of the filling.)

Place half a ladyfinger on the bottom of each of four wide-mouthed champagne glasses. Layer about 8 teaspoons of the filling over the ladyfinger in each glass, then 2 more ladyfinger halves, and finally about 8 more teaspoons of filling. Cover the boats with plastic wrap and chill for 2 to 3 hours before serving.

Fat per serving = 0.62 g.
Calories per serving = 113.8

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Excerpted from 99% FAT-FREE ITALIAN COOKING by Barry Bluestein Copyright© 1999 by Bluestein/Morrissey. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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