TIRAMISÚ ''IN LEGGEREZZA'' - light tiramisú

I love tiramisú and I could eat it almost every day. But, as you know, with its indulgent cream with mascarpone, eggs and sugar it is a very rich dessert (and a nasty friend if you are trying to lose weight).
I wanted thus to prepare a lighter version, to eat without regrets. Replacing mascarpone with the freshness of ricotta and yogurt, I had a very balanced light cream, both in taste and in consistency, that made my tiramisú as good as the original one.

Ingredients (4-6 servings)

2 eggs
4 tablespoons sugar
250 gr ricotta
125 gr vanilla yogurt
1 pack of Pavesini (or savoiardi)
2 tablespoons of cocoa
1 cup freshly brewed coffee

These are the quantities that I usually use for a rectangular dish of about 20x20cm. In this case the tiramisù has three layers and is perfect for 4 persons. Otherwise you can make it in small bowls or glasses.

Preparation

1. Prepare coffee and pour it into a wide dish or bowl; let cool. Following the Italian tradition it should be made with a moka, but you can use also instant coffee. Though, it's important to have a quite strong coffee for a better final result.

2. Separate the egg yolks from the egg whites.

3. Whip the egg whites with an electric mixer until stiff. Be careful that no yolks are in the egg withes!

4. In a large bowl, whisk the egg yolks and sugar together with the electric mixer until pale and creamy (this will take 3/4 minutes but it guarantees a perfect tiramisù!).

5. Add ricotta and vanilla yogurt and mix until well combined.
Tip: if your cream is too fluid and you want to serve the tiramisù in slices, add a teaspoon of whipped cream stabilizer.

6. Fold beaten egg whites into the cream.

7. Quickly dip 4 pavesini (or 1 savoiardo) into the coffee and press them slightly all together to eliminate the coffee in excess.
Be careful not to over-soak the biscuits!

8. Arrange the biscuits as a layer and spread the cream over them.

9. Dust with cocoa

10. Repeat steps 7-9  two times.

11. Cover with aluminium foil or cling wrap and chill in the fridge for at least three hours before serving.

12. Enjoy your tiramisù ''in leggerezza''!