Strawberry Banamisu

Ingredients for 4 servings:

• 250 g ricotta, 28% fat or alternatively 45%
• 1 cup double cream
• 2 egg yolks
• 2 egg whites
• 4 tbsp xylitol (sugar substitute) or regular sugar
• 1 dashes lemon juice
• 1 banana(s)
• 250 g strawberries
• 16 sponge fingers, possibly gluten-free from Schär
• Milk, or alternatively coconut milk
• Liqueur 43, or alternatively Malibu
• Cocoa powder for dusting
• some vanilla, ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

a tiramisu variant with Liqueur 43, also available gluten-free and without alcohol, without mascarpone

This delicious tiramisu is slightly lower in fat because it’s made without mascarpone. For children, simply omit the alcohol and add cocoa powder to the milk. Wash the strawberries and slice them thinly. Slice the banana thinly and set aside. Mix together the milk (or cocoa powder for children) and the liqueur (if desired). The amount of alcohol is a matter of taste; just taste. Beat the sugar and egg yolks with a mixer on high until frothy, so the sugar dissolves. Then add the ricotta, double cream, and a dash of vanilla, stirring only with a wooden spoon. Beat the egg whites in a clean bowl until stiff peaks form. After a few seconds, add a squeeze of lemon juice, and slowly add the sugar powder towards the end. Carefully fold the beaten egg whites into the ricotta mixture. Pour a very thin layer of the cream into 4 small bowls or a small baking dish. Dip the first portion of ladyfingers into the milk mixture and allow them to soak halfway (gluten-free sponge cake or coconut milk will take a little longer) and place them on the thin layer of cream. Follow with another thin layer of ricotta cream, then place the strawberry slices on top. Then another layer of dipped ladyfingers. Then more cream and now the banana slices. Finally, a final layer of cream. Leave to stand in the refrigerator for at least 8 hours, preferably overnight. It tastes best when the strawberry banana pudding is allowed to rest for at least 24-36 hours, so prepare it well in advance. If well refrigerated, it will keep for at least 3 days. Dust with cocoa powder just before serving.