Ingredients:
3 eggs
1/2 cup caster sugar
1/4 cup wholemeal self-rising flour
1/4 cup self-rising flour
1/4 cup cornflour
1 teaspoon gelatin
1 tablespoon cold water
1 1/2 cups low-fat ricotta cheese
1/4 cup nonfat milk
1/4 cup caster sugar, extra
2 tablespoons instant coffee powder
2 tablespoons boiling water
1/3 cup nonfat milk, extra
1/2 cup coffee-flavored liqueur
10 g dark chocolate, grated finely
Directions:
Preheat the oven to moderate.
Grease and line the base of a 22cm springform tin.
Using an electric mixer, beat eggs in a small bowl until thick and creamy.
Gradually add sugar, beating until the sugar dissolves.
Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
Bake, uncovered, in a moderate oven for about 25 minutes.
Turn onto wire rack to cool.
Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
Dissolve the coffee in the boiling water in a small bowl.
Add extra milk and liqueur.
Cut the cake in half horizontally, and return one cake half to the same springform tin.
Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
Repeat with the remaining cake half, coffee mixture and ricotta mixture.
Refrigerate tiramisu, covered, for at least 3 hours.
Sprinkle top with grated chocolate just before serving.
Note: ‘Cooking’ time includes the 3 hours refrigeration time.
Servings: 10-12
Time preparation: 30 min.
Time total: 33 min.