Carol's Tirami Su

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* Exported from MasterCook *

 

Carol's Tirami Su

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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SHELL

36 lady fingers -- halved crosswise

1/4 cup strong black coffee (preferably espresso)

mixed with 2 tablespoons Amaretto (almond

liqueur)

FILLING

2 packages low-fat cream cheese (Neufchatel) -- softened

3 tablespoons granulated sugar

2 containers nonfat coffee-flavored yogurt -- (8-ounces each)

3 tablespoons unsweetened cocoa powder

2 tablespoons cornstarch

2 teaspoons instant espresso granules

TOPPING

1 1/2 cups part-skim ricotta cheese

2 tablespoons confectioners (10X) sugar

1 tablespoon unsweetened cocoa powder

 

CAROL ROSS, Boyne City, Michigan

 

" My husband and I loved the tirami su at a local restaurant, " says Carol, a

retired speech/drama teacher who now keeps busy as a watercolorist and stone

carver. " I decided to reproduce the recipe in low fat. Re-creating the

creaminess of the original mascarpone cheese was the hardest part. And because I

am an artist, the visual picture of the food is important, so I decided the

dessert had better presentation if made like a Charlotte Russe. On a tour of

northern Italy my husband dined on tirami su six times--all the recipes in the

different regions were excellent, but my low-calorie one could have fooled any

of the chefs! "

 

Translated literally, tirami su means " pick-me-up. " 'The original, writes John

Mariani in The Dictionary of Italian Food and Drink, " was created in the 1960s

at El Toula restaurant in Treviso, Italy, " and is made with a buttery cheese

called mascarpone. This slimmed-down version substitutes part-skim ricotta

cheese and churns it to silky smoothness in a food processor.

 

1. For shell: Stand 24 lady finger halves, cut sides in, around edge of 9-inch

springform pan, then cut and piece half of remaining lady fingers to cover

bottom of pan; reserve balance of lady fingers. Brush espresso- Amaretto mixture

evenly over lady-finger shell to moisten. Set shell aside.

 

2. For filling: Pulse cream cheese and granulated sugar in food processor I

minute, scraping down work bowl sides after 30 seconds. Add yogurt, cocoa,

cornstarch, and espresso granules and pulse until completely smooth-about I

minute, again scraping down work bowl sides at half time. Transfer filling to

bowl and reserve. Also wipe food processor work bowl and blade clean.

 

3. For topping: Pulse ricotta in food processor until completely smooth-about 2

minutes, scraping down work bowl sides twice. Add 10X sugar and pulse just to

combine.

 

4. Pour half of filling into lady-finger shell, add half of topping mixture,

smoothing to edges, then cover with remaining lady fingers, cutting and piecing

as needed. Spoon remaining filling over lady fingers and " frost " with remaining

topping.

 

5. Cover with plastic wrap and chill at least 4 hours.

 

6. just before serving, dust topping with 1 tablespoon cocoa.

 

RE C I P E F R 0 M

 

Carol Ross; Boyne City, Michigan

 

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 48 Calories; 2g Fat (35.9% calories from

fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0