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Low Fat Tiramisu Recipe
Tiramisu is
an Italian dessert consisting of layers of sponge cake
soaked with coffee and brandy or liqueur layered with
mascarpone cheese and topped with grated chocolate. This
version is lighter than its traditional recipe,
substituting a reduced fat cream filling for much of the
mascarpone.
To make the cream filling:
1 Cup 2% milk
1/4 Teaspoon of cinnamon
2 Teaspoons of a good vanilla bean paste
1/4 Cup sugar, plus 3 tablespoons for beating the egg
whites
1 1/2 Tablespoons cornstarch
3 eggs, 1 whole egg, plus two egg whites, discard the
yolks
1 1/2 Teaspoons lemon zest
1/4 Cup of room temp low fat cream cheese
1/4 Teaspoon cream of tartar
Remainder of ingredients of Tiramisu:
24 Ladyfingers
1/2 Cup cold espresso or
regular coffee
1 Tablespoon Brandy
1 Tablespoon of Rum
1 Tablespoon water
4 Tablespoons sugar
3-4 Tablespoons unsweetened cocoa powder
First, prepare the cream filling:
You will combine the milk, cinnamon, vanilla bean paste,
and one tablespoon of the sugar in a small pan. You will
gradually bring the mixture to a slight boil, more if a
simmer actually while stirring frequently so that the
milk does not burn. Remove from the heat and let stand,
or start to cool. You will then get a small bowl and
start to whisk together three tablespoons of sugar and
the cornstarch into about a tablespoon of water. Add the
whole egg and the lemon zest, and whisk these together.
A micro plane would work well for this recipe, but if
you do not have one use your knife.
You will then whisk the scalded milk, into the egg
mixture very slowly so you will not cook the eggs
immediately. You will then, return this mixture to the
pan and bring to a simmer, whisking constantly, or until
the cornstarch does its job and it becomes a very thick
mixture. Remove the pan from the heat, and whisk in the
low fat cream cheese.
Beat the two egg whites and cream of tartar until they
are glossy but not dry, adding the rest of the three
tablespoons of sugar as the egg whites stiffen. Fold
these egg whites into the warm custard mixture, and let
it cool to room temperature.
To finish the dessert, arrange a dozen ladyfingers, you
can also use sponge cake for this recipe for an even
lower fat recipe, it does not taste as well though, and
put into a serving dish or platter with sides a nine inch pan will
work fine. You will then combine the espresso, brandy,
and rum, water, and 4 tablespoons of sugar in a bowl.
Then whisk the mixture until the sugar is completely
dissolved. Brush half of this mixture on the
ladyfingers, ideally with a pastry brush.
You will spread half of the mascarpone mixture on top,
and sprinkle with half of the cocoa. Its best to
sprinkle the cocoa by using a fine strainer or a sifter.
Then, place the second layer of ladyfingers on top,
followed by brushing on the remaining espresso mixture,
and then the rest of the mascarpone. Refrigerate the
dessert for 3-4 hours, and then sift the rest of the
cocoa on top before serving.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate
and Executive Research and Development Chef, for
Vertical Sales and Marketing, San Ramon, CA. Shelley is
also the desserts editor for BellaOnline.com.
Chef Shelley Pogue is a Le Cordon Bleu graduate from The
Texas Culinary Academy located in Austin, Texas. Chef
Pogue graduated with honors of cum laude with a GPA of
3.71. Shelley went to work for The Hills Fitness Center
in Westlake Hills after graduation and stayed the for
one year as the Executive Chef. She then left The Hills
and went to work for a company Vertical Sales and
Marketing, San Ramon, CA. CHef Pogue is currently
developing sauces and meal concepts for large retail
markets in the US. Chef Pogue lives in Austin, TX, and
is also a personal chef and caterer, and also working on
developing a recipe and cook book.
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