Mini Misus

from Chocolate and the Art of Low-Fat Desserts

Tiramisu, Italian for "pick me up," has certainly captured the imagination of the nation. Mine are single servings -- light but spirited.

Serves 9 or 10.
WORK AND BAKE TIME: 60 MINUTES
CHILL TIME: ATLEAST 2 HOURS

INGREDIENTS:
EIGHTEEN TO TWENTY 3-INCH LADYFINGER LAYERS, BAKED AND COOLED
1-1 1/2 CUPS LOW FAT (2%) SMALL-CURD COTTAGE CHEESE
6 OUNCES LIGHT CREAM CHEESE
2 TABLESPOONS BRANDY
1/2 TABLESPOON VANILLA EXTRACT
1/3 CUP PLUS 2 TABLESPOONS SUGAR
1/16 TEASPOON CREAM OF TARTAR
1 EGG WHITE
1/2 CUP VERY STRONG BLACK COFFEE OR ESPRESSO
2 OUNCES BITERSWEET OR SEMI-SWEET CHOCOLATE, CHOPPED FINE OR MADE INTO CHOCOLATE SHAVINGS, THIN CHOCOLATE SHARDS, OR CHOCOLATE SPLINTERS

EQUIPMENT:
INSTANT-READ THERMOMETER

NUTRITION INFORMATION
CALORIES PER SERVING: 230
FAT: 7 G
% CALORIES FROM FAT: 30%
PROTEIN: 9.7 G
CARBOHYDRATES: 30.8 G
CHOLESTEROL: 78.4 MG

1. Position rack in the middle of the oven and preheat to 350 degree.
2. Place the Ladyfinger Layers on a baking sheet and toast for 5 minutes. Remove from oven and cool on a rack.
3. Make the filling. Place the cottage cheese in a food processor and process for at least 2 1/2 to 3 minutes, or until perfectly smooth. Add the cream cheese, brandy, vanilla, and 1/3 cup of the sugar. Pulse until just combined. Do not over process. Filling may be completed at this point, covered, and refrigerated for up to 1 day.
4. Make the safe meringue. In a large skillet, bring 1 inch of water to a boil. In a 4- to 6-cup stainless steel bowl, combine the cream of tartar and 1 teaspoon water. Whisk in the egg white and remaining 2 tablespoons of sugar. Place thermometer near stove in a mug of very hot tap water. Set bowl in skillet. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the whites. After 45 seconds, remove bowl from skillet. Quickly insert thermometer, titling bow to cover stem by at least 2 inches. If less than 160 degree, rinse thermometer in skillet water and return to mug. Replace bowl in skillet. Stir as before until temperature reaches 160 degree when bowl is removed. Beat on high speed until cool and stiff.
5. Fold a quarter of the meringue into the filling, then fold in the remaining meringue.
6. Assemble the dessert. Brush the top of each layer with coffee. Place a generous 2 tablespoons of filling in the center of half of the layers. Sprinkle the filling with half of the chocolate. Set a second layer on top of each mound of filling and press down slightly to spread filling almost to the edge of the bottom layer. Divide the remaining amount of pastries, centering a dollop on top of each. Use the back of a spoon to smooth and spread the filling gently. Refrigerate in a covered container for at least 2 hours. Dessert may be refrigerated for up to one day.
7. To serve. Top each dessert with remaining chocolate.

© 1994 by Alice Medrich