Classics always returns. This time, the light version that is a mixture of ricotta cheese yogurt. The idea borrowed stocks from Gino D'AMPO-Italy with blood and bones, which I think his passion for cooking many a person already infected. The dough is perfectly light, strong cocoa, of course, a little wine (I could not not add a little Marsala wine). I recommend tiramisu lovers!
250g ricotta cheese
200g Greek yogurt
1 / 2 teaspoon vanilla extract
6 tablespoons powdered sugar
1 / 2 cup of strong brew of coffee
4 tablespoons Marsala wine
1 packet biscuits longitudinal
cocoa
cinnamon
2 eggs
few tablespoons of strong coffee pour over boiling water. When some przestygnie, add the wine. Set aside. Whisk the eggs with 2 tablespoon of sugar and fluffy. Add the vanilla extract them. In person bowl, whisk cream cheese, yogurt and the rest of the sugar together in a smooth mass mase.Dodaj her egg and mix thoroughly. In przygotwanym vessel lay the next layer soaked in a brew of coffee, biscuits. Then cheese mass. Re-soaked biscuits and cheese. Sprinkle top of cake generously with kako and a little cinnamon. Put the fridge for at least an hour of concentration.
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