AMARETTI TIRAMISU

The liqueur in this tiramisu is optional – if you want to leave it out, just increase the quantity of coffee to 315ml. And if you prefer to make one large dessert, use a deep 22cm square baking dish.

SERVES 6-8

4 large eggs, separated 110g caster sugar, plus more for the coffee (optional)

340g reduced-fat cream cheese, at room temperature 250ml strong brewed coffee 60ml Marsala or amaretto (optional)

About 30 amaretti biscuits

FOR THE CHOCOLATE SAUCE

½tsp instant coffee 110g icing sugar 2 heaped tbsp unsweetened cocoa powder, plus more for dusting

METHOD

1 Combine the egg yolks and sugar in a large bowl and beat with a handheld electric mixer until thick, pale and creamy. Beat in the cream cheese for 3 to 4 minutes.

2 Clean the mixer beaters. Place the egg whites in a large clean bowl and beat until stiff peaks form. Using a large metal spoon, gently fold the egg whites into the cream cheese mixture.

3 Combine the coffee, sugar to taste and the liqueur (if using) in a small bowl. Dip each amaretti biscuit into the coffee. Place 1 biscuit in each of the six glass dessert dishes and top with some cream cheese filling. Repeat finishing with a cream cheese layer.

4 To make the sauce, dissolve the coffee in a little hot water. Sift the icing sugar and cocoa into a bowl, add the coffee mixture, and stir until smooth.

5 Drizzle the chocolate sauce over the tiramisu and dust with cocoa. Cover and refrigerate for at least 2 hours.

PER SERVING

(one-eighth recipe): 415 calories, 13g protein, 20g total fat, 45g carbohydrates, 2g fibre.