Orange and raspberries light tiramisu
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4
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Ingredients
- 3 egg whites
- 2 pinches of salt
- 85 ml (1/3 cup) of sugar
- 5 ml (1 teaspoon) of almonds essence
- 250 ml (1 cup) of light ricotta (4% m.g.)
- 125 ml (1/2 cup) of white cheese (like Damablanc)
- 125 ml (1/2 cup) of low-fat nature-flavoured yogurt (2% m.g.)
- 30 ml (2 tablespoons) of orange zests
- 185 ml (¾ cup) of freshly pressed orange juice (about 2 oranges)
- 20 lady fingers
- 500 ml (2 cups) of fresh raspberries
Preparation
Side-by-side mode
- With an electric mixer, whip egg whites at high speed with salt until they form spikes. Gradually add sugar and mix for 1 to 2 minutes. Add almond essence.
- Mix ricotta with fresh cheese, yogurt, and orange zests in a bowl. Add whisked eggs by carefully folding the preparation. Pour orange juice onto a deep plate.
- Soak half the lady's fingers in orange juice and set them in 10 dessert cups. Cover with half the cheese preparation and half the raspberries.
- Repeat the same operation with the remaining ingredients. Cover with a plastic wrap and refrigerate for 2 to 3 hours before serving.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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