This delectable take on the popular Italian dessert includes the traditional sponge cakes soaked in coffee and liqueur for the base. Then a light and creamy mixture of sweetened ricotta cheese and yogourt replaces the whipped high-fat mascarpone cheese that usually layers the ladyfingers. A sprinkling of grated dark chocolate is the finishing touch.
Break each of the ladyfingers into 3 pieces, then divide evenly among four 8-oz (250-mL) glass tumblers or dessert glasses.
Place the coffee in a glass measuring cup and add the boiling water. Add the liqueur or brandy and 1 tsp (5 mL) sugar, and stir to dissolve. Pour evenly over the ladyfingers. Leave to soak while you prepare the topping.
Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked ladyfingers.
Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3 to 4 hours) before serving.
Each serving provides: calories 242, calories from fat 45, fat 5 g, saturated fat 4 g, cholesterol 42 mg, carbohydrate 36 g, fibre 1 g, sugars 29 g, protein 13 g. Choices per serving: Carbohydrate 2, Fat 1