Chocolate Tiramis
Tiramisù
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
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.
