I checked out my tiramisu made from the improvisational recipe mentioned earlier.
It looked like tiramisu, smelled like tiramisu and behaved like tiramisu. It didn’t taste quite like tiramisu, though. Things to change when I make it again:
Put more sweetener in the ricotta.
Experiment with artificial sweetener.
Possibly thin the ricotta by adding some skim milk.
Or put half whipped topping, half ricotta, to make it less sludgy.
Soak both sides of the angel food cake until it is soggy all the way through, but not disintegrating. It will harden a bit in the fridge.
Do not put cocoa on top. It tastes like chalk.
Make small experimental versions with just a few ladyfingers.