It’s funny. There are a number of foods – like pizza, and tiramisu – that most people either like or absolutely love! But I dislike them to the point of avoidance at all costs!
If I have pizza twice a year, that’s once too often. And as for tiramisu, I NEVER order it, graciously say “No Thanks” when someone who has ordered it at the table offers me a bite, and continue to wonder what the attraction is!
But because I am definitely NOT the food police, and because it is really easy to make – in full calorie (read high fat) and reduced calorie (read low fat) versions, I am happy to give you the recipe … just please don’t serve it when you invite me for dinner! Thanks!!
I’ll give you the full fat version with the low fat adjustment so you can have your ‘druthers’. And if you don’t like what the scale tells you the next day, don’t blame me!
- 1 c espresso or double strength coffee (decaf OK)
- 2 Tbs. sugar (don’t use artificial – Whey Low is fine, however)
- 2 tsp. cornstarch
- 1 6 serving box chocolate instant pudding mix
- 2 c whole milk (non-fat for low cal version)
- 1 c ricotta cheese (whole or part-skim milk)
- 1-1/2 c whipping cream, whipped, divided (or 3 c fat-free whipped topping, divided)
- 3/4 tsp. vanilla ONLY if you are using whipping cream
- 6 oz. pound cake, cut in 2″ cubes (or fat free pound cake cut i 2″ cube) **
- 1-1/2 tsp. unsweetened cocoa
- 1-1/2 oz. piece bittersweet chocolate, shaved or curls, for garnish
- raspberries and/or mint for garnish, optional
In small saucepan, combine espresso and sugar to a boil over medium high heat. Add cornstarch, whisking until combined, and cook about 5 – 6 minutes until thickened. Remove from heat and let cool.
Prepare pudding according to package directions. If making “full fat”, use whole milk; if make reduced fat, see package for type of milk to use. HOWEVER, use only HALF the amount of milk called for on the package. This is important! Chill.
If using whipping cream, chill bowl & beaters. Begin beating cream slowly. When cream just starts to thicken, add vanilla; continue beating until soft peaks form.
Mix ricotta with 1 cup whipped cream (or whipped topping)
In a large glass bowl or trifle bowl, arrange cake cubes to cover, squeezing them in so the entire bottom is filled. Press them down. Pour coffee syrup evenly over the cake cubes. Add the ricotta mixture over the top of the drenched cake and spread it evenly . Top with remaining whipping cream (or whipped topping).
Dust the top with the cocoa powder (put the cocoa in a small strainer and shake it evenly over the top of the whipped cream). Top with chocolate shavings and chocolate curls. Garnish with mint leaves and raspberries if desired.