This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.
Ingredients
* 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
* 1 tsp Continental roast coffee granules
* 120 ml (4 fl oz) boiling water
* 2 tbsp coffee liqueur or brandy
* 1 tsp caster sugar
* 200 g (7 oz) ricotta cheese
* 200 g (7 oz) 0% fat Greek-style yogurt
* 25 g (1 oz) icing sugar, sifted
* 1 tsp pure vanilla extract
* 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate
Directions
- Break each of the sponge fingers into 3 pieces, then divide evenly among four 240 ml (8 fl oz) glass tumblers or dessert glasses.
- Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
- Beat the ricotta with the yogurt, icing sugar and vanilla extract until smooth and creamy. Pile on top of the soaked sponge fingers.
- Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3–4 hours) before serving.
Replace the Greek-style yogurt with fromage frais or vanilla-flavoured low-fat yogurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ tsp of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tbsp dark rum, brandy or orange liqueur. Make a thick custard using 1½ tbsp custard powder, 2 tbsp caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 tsp pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yogurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.
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