Name: Ricotta Espresso Semifreddo
Prep time: 20 min
Total time: 210 min
Ingredients: 1¼ pounds ricotta cheese; 1 scarce cup confectioner’s sugar; 4 egg yolks (slightly beaten (safest to use pasteurized eggs)); 1 or 2 shots espresso; 1 tttt tttt ttttttablespoon rum (if desired); 10 ounces whipping cream; Garnish: chocolate syrup (coffee beans, mint leaves and whipped cream)

Ricotta Espresso Semifreddo

Who doesn’t love tiramisu? This is just as decadent, without the guilt! Plus it’s incredibly refreshing.

Ricotta Espresso Semifreddo

Prep Time 20

Total Time 3 30

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Servings

Ingredients

1¼ pounds ricotta cheese
1 scarce cup confectioner’s sugar
4 egg yolks slightly beaten (safest to use pasteurized eggs)
1 or 2 shots espresso
1 tttt tttt ttttttablespoon rum if desired
10 ounces whipping cream
Garnish: chocolate syrup coffee beans, mint leaves and whipped cream

Instructions

In a bowl, mix together the ricotta, sugar, egg yolks, espresso and rum if desired. Whip the cream and carefully fold it into the mixture, using upward motions. Line a rectangular cake pan or loaf pan with a damp towel or cheesecloth, and pour the mixture on top. Place in the refrigerator for at least 3 hours. Unmold by turning it over onto a serving dish and pulling the sides of the cheesecloth.
Decorate with chocolate syrup, coffee beans, mint leaves, and whipped cream.
Tip: for a low fat version substitute whipped cream for 10 ounces fat-free half and half, whipped, or 5 ounces low-fat cream cheese and substitute confectioner’s sugar for 12 packages Splenda