Since I discovered that the Tiramisu recipe can be prepared easily and in no time, I’ve been fantasizing about what other combination I can use. So this time I’m preparing almost the same cream basis as I did before on https://forkgonewild.com/light-tiramisu/, but with a lemony note, a rum twist to it and a portable storage idea.
Servings: 5
Calories: 176kcal
Ingredients
- 100 g ladyfingers
- 250 g low fat cheese I used Lacteea’s 0.2%
- 1 packet whip-cream powder
- 20 g honey
- 1/2 vanilla pod
- 150 ml low fat milk 1.5% fat
- 1 tbsp lemon zest
- 150 ml strong unsweetened coffee
- 1 tsp strong rum essence
- 30 g black cocoa
Instructions
- Mix the coffee with the rum essence and leave to cool completely (if the coffee is still hot).
- Mix the milk and the whip-cream powder according to the packet instructions.
- Mix thoroughly the cheese, the vanilla pod seeds, the lemon zest and the honey.
- Gently mix the whip-cream with the cheese composition.
- Prepare 5 glass containers/ jars (250 ml capacity each) and put 1 spoon of cream on the bottom of each container.
- Dip the ladyfingers in the coffee then break them into pieces and lay them in 2 layers in the containers/ jars.
- Evenly distribute the remaining cream on top of the ladyfingers.
- Put the cocoa on a sieve and sprinkle the powder on top of the cream in the jars.
- Put the lid on and put it in the fridge for at least 4 hours before serving.
Notes
- I used a type of ladyfingers which have a sugar coating to them and since I want to reduce as much as possible the sugar intake, I rubbed the ladyfingers thoroughly to remove the sugar coating.
- I didn’t have 5 jars at hand in the house and I used 2 jars of 500 ml and a small bowl.
