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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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SO simple, E-A-S-Y to do. Light, healthy for you too. Quick, delicious, GREAT for entertaining, P. No weight you will be gaining :) Saw this in local magazine, TRUE. Ingredients:
2 cups brewed coffee |
3 -4 tablespoons frangelico |
2 egg whites |
1 cup custard (low fat or no fat) |
350 g low-fat ricotta cheese |
1/4 cup icing sugar |
250 g sponge cake fingers |
1 tablespoon cocoa powder |
Directions:
1. Combine coffee and liquer in dish; COOL.
2. BEAT eggwhites until soft peaks.
3. In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
4. FOLD in eggwhites.
5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
6. SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
7. REFRIDGERATE for minimum of 6 hours or overnight.
8. SPRINKLE sifted cocoa on top before serving.
9. NOTE: Strong brewed coffee is suggested.
10. NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
11. NOTE: Can add 200g strawberries or raspberries to custard mixture.
12. ENJOY!
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