Melora Johnson's Muse

Speedy Tiramisu Mousse

This was adapted from an old South Beach recipe, but I don’t like to use artificial sweeteners much and I ramped up the espresso powder, as well as adding some almond extract for that liqueur flavoring. It makes a great, high protein dessert to follow a salad or other summer meal. The ricotta does give it a slightly grainy texture but it is not off putting, in my opinion.

Ingredients

• 2 teaspoons instant espresso or coffee powder (decaf works fine)
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 teaspoons cocoa powder (Ghiradelli is my favorite brand.)
• 2 tablespoons maple syrup
• 1 15-ounce container ricotta (full fat preferred)
• Mini chocolate chips to top (optional)

Directions

1. Measure the espresso powder into a small dish.
2. Add the extracts and stir to dissolve.
3. Add the cocoa powder and maple syrup, stir again.
4. Add the powder/extract/syrup combo to the ricotta and mix thoroughly.
5. Chill until ready to serve.