Tiramisu

It takes about 20 minutes to make, but plan that it needs at least 6 hours to stand in the fridge before you serve it.

Ingredients

• 3 egg yolks
• 250 ml skim milk
• 2 tbsp. castor sugar
• 4 drops vanilla essence
• 260 g low fat cottage cheese
• 2 egg whites
• 400 ml espresso coffee, cooled down
• 2 tbsp. Amaretto
• 250 g spongefingers
• 2 tbsp. unsweetened, dark cocoa powder

Steps

1. Mix the egg yolks and sugar with a bit of milk until you get a smooth mixture.Bring the rest of the milk to boil. Add the hot milk to the egg mixture, stir well. Put it in a clean pot and set on moderate heat, continuously stirring, until the mixture thickens. Do not boil!
2. Let it cool down to room temperature. If you put the cream into a cold pot and put it in cold water, that goes quite quick. If you put cling wrap on the cream, it won’t form a skin.
3. Mix the cream and cheese with the mixer for about 2 minutes. Beat the egg white in a bowl until just a little stiff (not too stiff!) and mix it under the cream.
4. Mix espresso and amaretto in a shallow bowl and dip half of the spongefingers in it. Cover the bottom of a square or rectangular dish with them. Spread half of the cream over the spongefingers and dust it with half of the cocoa. Repeat this with the rest of the spongefingers and cream.
5. Cover with cling wrap and put it into the fridge for at least 6 hours or over night.
6. Dust it with the rest of the cocoa shortly before serving it.

Serves 6.

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