Tiramisu recipe

10 mins prep time

 

4 teaspoons instant coffee granules

100 ml boiling water

4 tablespoons grappa, Tia Maria, Kahlúa, Marsala or sherry

200 g sponge finger biscuits (savoiardi)

2 tablespoons caster sugar

160 g natural yogurt

500 g mascarpone

60–70 g plain chocolate, grated, or crumbled flaked chocolate bars

 

• For mascarpone, use low-fat cream cheese

• For alcohol, use orange juice

 

1 Combine coffee and alcohol Dissolve coffee in boiling water. Add 100 ml cold water and the grappa, Tia Maria, Kahlúa, Marsala or sherry.

 

2 Make sponge layer Arrange half the sponge fingers in a 20 cm square shallow dish or cake tin. Spoon half the coffee mixture evenly over biscuits.

 

3 Prepare topping Beat sugar and yogurt into mascarpone, then spread half this mixture over biscuits. Cover mascarpone with remaining biscuits, then sprinkle them with remaining coffee mixture. Spread remaining mascarpone over the second layer of biscuits. Spoon grated chocolate evenly over the top, then press down. Chill for 10 minutes in the freezer, if possible.