Cook Yourself Thin by Harry Eastwood, Gizzi Erskine, Sal Henley & Sophie Michell

August 17, 2010

One of my girlfriends came over recently for a girlie catch up as she had just got back from overseas. I was excited to see her and excited to cook for her but didn’t want to have to spend ages in the kitchen for dessert. So I made this tiramisu a few hours before and let it set in the fridge while we gossiped for hours. It was so simple and tasted fab, and was only 217 calories!

2 and a 1/2 tablespoons orange liqueur, Grand Marnier or Cointreau (I didn’t actually use the liqueur as I didn’t have any at home so I flavoured the coffee with a little vanilla bean paste)
120ml strong black coffee
20g Maya Gold chocolate (Green & Blacks)
2 large eggs, separated
40g caster sugar
200g light cream cheese
150g 2% fat Greek yoghurt
1 tablespoon cocoa powder, plus extra to dust
12 sponge fingers, halved

Add 1 and a 1/2 tablespoons of orange liqueur (or vanilla bean paste :)) to the strong coffee and put to one side. Place the chocolate in the freezer for 30 minutes, and then finely grate.

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.

Whisk in the cream cheese, Greek yoghurt, cocoa powder and the remaining tablespoon of orange liqueur and beat until smooth.

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.

Dip half the sponge fingers into the coffee liqueur mixture for about two seconds on each side and shake off the excess.

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.

Repeat the process again, using up the biscuits and chocolate and finishing with a chocolate yoghurt layer.

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.

Dust lightly with more grated chocolate and serve.

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