Recipes for the Busy Family: Tiramisu

Ingredients (serves 8)

Pour coffee and marsala into a shallow dish. Set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
Variation: Marsala can be replaced with orange juice if preferred.

Dissolve 1 tablespoon instant coffee in 1/4 cup boiling water. Stir in 1/3 cup milk and 1/4 cup coffee-flavoured liqueur. Set aside to cool slightly.
While the coffee mixture is cooling, mix together 500g low-fat ricotta with 1/4 cup low-fat milk and 1 tablespoon caster sugar. Set aside.
Take 4 savoiardi (sponge finger biscuits) and dip each one in the coffee mixture. Break each biscuit in half and place pieces in the base of 4 serving glasses. Top biscuits with 2-3 tablespoons of ricotta mixture.
Dip 4 more biscuits in the coffee mixture and place one on top of ricotta in each serving glass. Divide remaining ricotta evenly among glasses. Dust tops with cocoa and serve immediately.

Make the tiramisu a few hours ahead, cover and chill until serving. The liqueur may be omitted from the coffee mixture, if desired. Just add a little more boiling water.