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Baby Tiramisù

January/February 2009

Your rating: None Average: 3.7 (220 votes)

If you're a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers—spongy and crunchy—work well.



READER'S COMMENT:
"The ricotta cheese started becoming crumbly after a while, making the consistency weird and making the desert taste funky. Best eating upon making, when the ricotta is still fluffy. Also, not even close to the real thing. It would be...
Baby Tiramisù

7 Reviews for Baby Tiramisù

04/29/2014
Easy and tasty!

I know it's not the traditional tiramisú, but seriously, the italian traditional recipe is prepared with lots of egg yolks and sugar. This one is totally healthy. Maybe mascarpone cheese tastes better than ricotta but I really prefer a healthy indulgence than a guilty one, so I recommend this recipe!

It's super quick! Perfect option for a healthy and light version of the real tiramisú
Comments
08/13/2013
Definitely NOT Tiramisu but stil good

This was good, but I'd hardly call it tiramisu. I used a bit of rum instead of vanilla.

Ease
Comments
05/02/2013
Anonymous
Loved this!!!

This was really good. I made it quite a bit of trepidation due to the other reviews, but it was really good. My boyfriend loved it too. I did use semi-sweet chocolate chips instead of bittersweet. I did refrigerate the leftovers and the cheese stayed fine, but the drizzled coffee made the Ladyfingers disgustingly mushy and they fell apart. Next time, I won't make leftovers, but certainly recommend this recipe.

few ingredients, easy
Comments
02/15/2012
Anonymous
Easy to make, but not quite the real thing

This dessert is easy to make and pretty tasty if you don't compare it to regular tiramisu. Ricotta tends to have a grainy texture no matter what you do. Chocolate drizzle is a nice touch, but if you are used to marscapone, you won't get that velvety mouthfeel. Still it's a pretty good dessert if you are on a diet.

Simple dessert, satisfying
Comments
11/26/2010
Anonymous

The ricotta cheese started becoming crumbly after a while, making the consistency weird and making the desert taste funky. Best eating upon making, when the ricotta is still fluffy. Also, not even close to the real thing. It would be better to subsitute cream cheese for this desert also: it might actually stay smooth and taste more authentic.

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