Tiramisu literally translates as 'pick me up'. This pudding will certainly do that (with a little alcohol, coffee and chocolate) but it's not a case of 'a moment on the lips and an inch on the hips', more 'have a little sin and still be thin'. If you don't have an orange liqueur, you could try dark rum or amaretto.
Serves 6
Ready in 2 3/4 hours
Per serving:
217 calories
1. Add 1 and a 1/2 tablespoons of orange liqueur to the strong coffee and put to one side. Place the chocolate in the freezer for 30 minutes, then finely grate.
1. You can make the tiramisu the night before.
2. For alternative toppings, you could sprinkle over some unrefined dark muscovado sugar 20 to 30 minutes before serving, or a little grated chocolate.
3. If the muscovado sugar is a bit clumped together, heat it in the microwave for 20 to 30 seconds to separate the granules.
4.If you're pregnant (or feeding a baby, or you're an elderly person), then do note that this recipe contains raw eggs.
2. In a bowl, beat together the egg yolks and caster sugar with an electric mixer for about two to three minutes until thick and pale.
3. Whisk in the cream cheese, Greek yoghurt, cocoa powder and the remaining tablespoon of orange liqueur and beat until smooth.
4. In a separate bowl, beat the egg whites with a balloon whisk or electric mixer until stiff peaks form. Fold the egg whites gently into the yoghurt mixture.
5. Dip half the sponge fingers into the coffee liqueur mixture for about two seconds on each side and shake off the excess.
6. Cover the bottom of six individual 200ml dessert glasses. Sprinkle over half of the chocolate and then spread half of the yoghurt mixture over the chocolate.
7. Repeat the process again, using up the biscuits and chocolate and finishing with a chocolate yoghurt layer.
8. Cover the tiramisu with cling film and refrigerate for at least one to two hours until set. The flavours will develop the longer they are left.
9. Dust lightly with cocoa powder and serve.
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