It seems like everyone loves tiramisu…except for me. I love how it looks. When it’s prepared properly all of those different textures and layers and their similar colors work together to make something much bigger than the sum of its parts…it just looks sexy. It oozes confidence on the plate. (It knows it’s hot!)
But with all of its sexiness, the smooth and creamy mascarpone filling and the buzzed up coffee and booze infused lady fingers, it doesn’t lend itself to the human body looking very sexy if tiramisu becomes your go to dessert.
I got a request from Jinnie to create some healthy desserts, so I started working on it right away. Fruit desserts are the obvious choice for healthy/lo-cal desserts, but sometimes you just need something a little more traditional. That’s how this tiramisu came about. The thing that I really like about this dessert recipe is that now you can have tiramisu in the warmer months. Traditionally, tiramisu is pretty heavy…but this one keeps things light. Plus there’s a nice contrast in textures that you don’t usually get in tiramisu. The crunchy coffee flavored meringues are a great foil to the creamy ricotta center and the light drizzle of chocolate satisfies your desire for chocolate.
I will admit that I devoured all of the little tiramisu fingers you see in the photos and am now addicted.
Can’t figure out why that other woman is getting so much attention when she looks pretty ordinary and may be heavier than you are? It’s probably because she oozes self confidence. It’s not always about who’s a size 2, carries the most expensive purse or who has the biggest boobs. Men, and other women, like talking to a woman who feels confident in who she is. If you’re self conscious about how you look, believe it or not people can sense that. Humans are kind of like dogs in that arena (and no, I am not calling men dogs.) Dogs can sense fear in people, so they tend to act more aggressive towards those people, because they know they can. Humans can sense others insecurities. People naturally want to be around other confident/strong people and gravitate towards them. So if you want to be more successful meeting other people stop focusing so much on yourself and your negative qualities and start focusing on others. This will draw your attention outwards and make you more approachable.
Makes approximately 24 meringue fingers for 12 completed tiramisu
Coffee Meringue Fingers Recipe
- 4 Egg Whites (room temperature)
- 1/4 Teaspoon Cream of Tartar
- 1 Cup Superfine Sugar
- 2 1/2 Teaspoons Espresso Powder
Ricotta Cheese Filling Recipe
- 1 Cup Ricotta Cheese
- 2 Tablespoons Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon White Rum
Chocolate Sauce Recipe
- 3/4 Cup Half and Half
- 8 Ounces Semisweet or Bittersweet Chocolate (chopped fine)
Coffee Meringue Fingers
Preheat oven to 225 degrees Farenheit.
Separate eggs when they are cold and leave whites out so that they can come to room temperature (30 – 60 minutes) and save yolks for another use.
You can buy superfine sugar, or make your own. Measure out 1 cup of regular white sugar and add to your food processor. Just process until the grains are smaller than when you started. This does not take long. You don’t need to process the sugar into powdered sugar. If you are making your own superfine sugar, add the espresso powder to the sugar before processing. If you aren’t making your own superfine sugar, add the espresso powder to the store bought superfine sugar.
Add room temperature egg whites to a metal or glass bowl. Begin beating the eggs until they start to thicken. Add the cream of tartar and continue beating the eggs until soft peaks form.
Gradually begin to add the sugar to the egg whites (while still beating). DO NOT DO THIS ALL AT ONCE. Make sure that each addition of sugar is incorporated before adding the next bit of sugar.
Continue beating the mixture until it is glossy and stiff peaks form (you’ll need to beat the mixture on a high speed at this point). You can check to make sure that the sugar is fully incorporated by running some of the meringue between 2 fingers and making sure that you don’t feel any sugar grains.
Line your baking sheet with parchment paper. To keep the paper from sliding around, dab a bit of the meringue in each of the corners and a spot in the middle before laying the paper on it.
Spoon the meringue mixture into a piping bag with a large round tip (or like I do, spoon it into a plastic bag and snip the tip off). Begin to pipe a wide finger approximately 1″ – 1 1/2″ wide x 4″ long. Leave 1/2″ – 3/4″ spacing between each finger.
Wet your fingertip and tap down any points that may have been left at the end of the strips.
Bake for 2 hours. DO NOT open the door during the baking process.
Turn off the oven and let them stay inside the oven until the oven completely cools down.
In a small bowl combine ricotta cheese, powdered sugar, vanilla and rum. Stir to thoroughly combine all ingredients, cover and cool in refrigerator.
Place cream in a small saucepan and heat over medium high heat.
Once half and half begins to boil, remove from heat and stir in chopped chocolate.
Keep stirring until chocolate is melted and combined.
Put these together just before serving because the moisture will melt the meringue.
Coat one of the meringue fingers, on the flat side, with a generous amount of ricotta cheese filling (approximately 2 tablespoons).
Top ricotta with another meringue finger.
Lay tiramisu on serving plate and drizzle with chocolate sauce.
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