Tiramisu

Thanks to the recent availability of pasteurized eggs, this recipe is a snap to make, no need to heat the eggs for safety's sake. For best results, make sure the bowl and beaters are squeaky clean when you beat the egg whites, even a trace of grease will hinder their ability to fluff up. You can also try an 11-ounce pound cake sliced into finger-sized strips in this recipe instead of ladyfingers.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

2		Pasteurized eggs - separated, at
		Room temperature
2		Pasteurized egg whites - room temperature
2 tablespoons	30ml	Granulated sugar
1 tablespoon	15ml	Madeira or dry port
1 1/4 cups	296ml	Part-skim ricotta
1/2 cup	118ml	Cooled espresso
		= (or extra-strong coffee)
15		Ladyfinger cookies
2 teaspoons	10ml	Unsweetened cocoa

Recipe Instructions

In a large bowl, with an electric mixer at high speed, beat all 4 egg whites until firm (not stiff) peaks form; set aside.

In another large bowl, with an electric mixer at medium speed, beat the 2 egg yolks with the sugar and Madeira until frothy and lemon colored, 1 minute. Gently stir in the ricotta. Fold in the beaten egg whites.

Pour the espresso into a shallow bowl or pie plate. One at a time, dip the ladyfingers into the espresso and arrange on the bottom of an 8- by 8-inch glass dish or baking pan (they should fit snugly; break some cookies in half, if necessary, to fit).

Spread the egg white mixture evenly over the ladyfingers. Cover and refrigerate 6 hours or up to 12 hours. Just before serving, sprinkle evenly with the cocoa.

This recipe yields 8 servings. Serving size: 1/8 recipe.

Exchanges Per Serving: 1 Medium-Fat Meat, 1/2 Carbohydrate.

Nutrition Facts: Calories 114; Calories from Fat 44; Total Fat 5g; Saturated Fat 2g; Cholesterol 89mg; Sodium 88mg; Carbohydrate 10g; Dietary Fiber 0g; Sugars 7g; Protein 7g.

Source:
American Diabetes Association at http://www.diabetes.org

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