How to make it

  • (needs 30 minutes freezing time and 1–2 hours setting time)
  • 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.
  • 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 cocoa powder and serve.

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  • hoasabi 11 years ago
    thanks for the recipe! i'll have to try this since i'm low-carbing and always looking for low-cal desserts!
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  • danerin2 11 years ago
    nice low-cal version of a classic! Thanks for the post.
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