Orange and raspberries light tiramisu

Name: Orange and raspberries light tiramisu
Prep time: 2 h 35 min
Yield: 4
Cuisine: Desserts
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

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Author: Les Cultures de chez nous

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Preparation 155

Baking 0

Portions 4

Freezing Yes

Budget

Ingredients Preparation

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.