Tiramisu Custard Recipe From The Biggest Loser Cookbook
Yesterday we promised that we’d share a recipe from The Biggest Loser Flavors of the World Cookbook, so here she is, word-for-word from the book! Ya’ll won’t be disappointed in this dessert that’s easy to make and oh-so yum!
Easy Recipe for Tiramisu Custard
Tiramisu is the quintessential Italian dessert—but it’s also one of the heaviest, most calorie-laden desserts you’ll find on any restaurant menu. This custard does insanely well mimicking the flavors without leaving anything on your hips.
This recipe makes six servings, each of which has 101 calories, 6 grams of protein, 15 grams carbohydrates (12 grams of sugar), 2 grams of fat, 43 milligrams of cholesterol, a trace of fiber and 114 milligrams of sodium. Just remember to shake your can of evaporated milk before pouring it, since as it sits, the milk separates!
1 large omega-3 egg
2 tbsp Marsala wine
1 packet (0.25 ounce) unflavored gelatin
1 tsp instant espresso powder
1 c boiling water
1⁄2 c cold fat-free evaporated milk
1⁄2 c all-natural, low-fat ricotta cheese
1⁄3 c coconut sugar
1 tsp unsweetened cocoa powder
1. In the jar of a blender, blend the egg, wine, gelatin and espresso powder on high for 15 seconds. Turn off the blender and, using a rubber spatula, scrape down the sides, then blend the ingredients for another 10 seconds. Let the mixture stand for a minute. Add the boiling water and immediately blend for 15 seconds, or until the gelatin is dissolved.
2. Add the milk, ricotta and sugar and continue blending for 1 minute or until the mixture is smooth.
3. Divide the mixture evenly among six 3.5-inch-diameter (1⁄2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap and refrigerate for at least three hours or until set. Dust the tops evenly with the cocoa powder. Serve immediately.
Muy delicioso! —Jenn