Here is a simple, speedy yet utterly luxurious slant on the delectable Italian dessert of coffee and liqueur-flavoured sponge topped with a creamy mascarpone layer and dusted with chocolate. Delicious!
12 people made this
4 tsp instant coffee granules
100ml boiling water
4 tbsp grappa, Tia Maria, Marsala or sherry
200g sponge fingers
2 tbsp caster sugar
8 tbsp plain yoghurt
60-70g plain chocolate, grated, or crumbled flaked chocolate bars
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Method Prep:10min › Ready in:10min
Combine the coffee and alcohol: Dissolve the coffee in the boiling water, then add 100ml cold water and the grappa, Tia Maria, Marsala or sherry.
Make the sponge layer: Arrange the sponge fingers in a 20cm square shallow dish (or tin), making a double layer. Spoon the coffee mixture evenly over the biscuits.
Prepare the topping: Beat the sugar and yoghurt into the mascarpone, then spread this over the biscuits, pressing down well once they are all covered. Pile the grated chocolate on top, then spread it out and press down. Chill for 10 minutes in the freezer, if possible.
*For mascarpone, use low-fat soft cheese. *For grappa, Tia Maria, Marsala or sherry, use orange juice.
To make individual desserts to serve four, halve the quantities and make the tiramisu in four individual dishes.
This freezes well. Cover the dish with cling film and freeze until hard, then place in a polythene bag. Eat within three months. You can also open-freeze individual portions, then pack in cling film and a freezer bag.