Apple and rhubarb tiramisu
1 bunch rhubarb, trimmed, cut into 2cm pieces
3 red apples, peeled, cored, diced
1/2 cup caster sugar
300g low-fat ricotta cheese
125g reduced-fat cream cheese
1/2 cup coffee liqueur
1/4 cup strong espresso coffee
150ml light evaporated milk
30 sponge finger biscuits (see note)
pure icing sugar, to serve
Place rhubarb, apples and sugar in a heatproof, microwave-safe bowl. Cover and microwave on high (100%) for 4 minutes or until thick and pulpy. Refrigerate for 1 hour or until chilled.
Using an electric hand mixer, beat ricotta and cream cheese together until smooth. Fold in half the rhubarb mixture.
Combine liqueur, coffee and evaporated milk in a shallow dish. Using one-third of the biscuits, dip biscuits 1 at a time in coffee mixture, turning to coat. Place in a single layer in a 22cm (base) springform cake pan, trimming to fit where necessary.
Spread half the ricotta mixture over biscuits. Repeat layers with half the remaining biscuits, coffee mixture and all the ricotta mixture. Dip remaining biscuits in coffee mixture and arrange over top. Spread remaining rhubarb mixture over biscuits to cover. Cover and refrigerate for 4 hours.
Dust with icing sugar and serve.