John Myers
Ingredients for 9 servings:
- 50 g powdered sugar
- n. B. Sweetener, liquid
- 4 egg yolks
- 500 g ricotta
- 60 ml almond syrup (to taste)
- 2 egg whites
- ½ liter espresso
- 28 ladyfingers
- 2 tsp, levelled cocoa powder (no sugar)
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes
tastes like the original, suitable for WW, low in fat, without quark
Whisk the powdered sugar and egg yolk until thick and creamy. Stir in the ricotta and almond syrup. Beat the egg whites until stiff and fold into the ricotta mixture. Dip 14 ladyfingers, one after the other, briefly into the espresso and place them as the first layer in a 20 cm x 20 cm dish. Spread half of the cream on top and smooth it out. Repeat the process and sprinkle with a thick layer of cocoa powder. Chill for at least 8 hours, preferably overnight. Cut into 9 pieces and enjoy. They are large, so you can easily halve them depending on your hunger. With 9 pieces, 1 piece has 6 PP. With 18 pieces, 1 piece has 3 PP. One piece of original tiramisu (with 9 pieces per dish) has 11 PP.
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