Okay.. So it's not the traditional version, but it's just as good!
Prep Time 50 mins Cook Time 20 mins Difficulty Moderate Serves 12
Ingredients
For Cream:
2 cups of Milk
Rind of 1 Lemon
1 tsp Vanilla essence
1tbsp Sugar (optional)
1 tbsp Cornstarch
1 Egg
350g of high protein Cottage Cheese or Ricotta
For Biscuit Layers:
300g Savoiardi biscuits
2 cups of Coffee
1 tbsp Sugar
3 tbsp Cacao
Method
To make the cream, add milk to a sauce pan on low to medium heat.
Add cornstarch (through a sieve to prevent clumps) and sugar. Stir vigorously with a whisk throughout the whole process.
Immediately add lemon rind and vanilla essence as you continue to stir.
Just prior to the milk reaching boiling point, add whole egg and continue to stir.
The mixture will begin to thicken. Continue cooking for 5-6 minutes for a thick custard-like consistency.
Allow to cool in the fridge for 20-30 minutes
In the meantime, prepare you coffee and combine with 1 tbsp sugar
In a deep baking tray or cake tin, soak the Savoiardi biscuits in coffee until fully saturated and organise into an even layer at the bottom of the tray.
Combine the cottage cheese/ricotta with the cream and mix until smooth.
Add the cream over the first layer of Savoiardi. Repeat the process of adding alternating layers of coffee soaked biscuits and cream within the container.
Top the final layer with a thick sprinkle of cacao. Allow to rest in the fridge for 1-2 hours before serving (Tiramisu is always best the day after!)