Diabetic Tiramisu
By: Sam Taylor
Published: Friday, February 13, 2015 - 8:34am

Ingredients




300ml Double cream
250g Tube Mascarpone
1 Tablespoon Light Brown Sugar (or sweetner if preferred)
1 Cup of Strong Coffee
1 Box of Sponge Fingers
3 Squares of Dark Chocolate (or cocoa if preferred)
Liqueur of choice

Preparation

1 1 - In a box whisk the cream, mascarpone and sugar until it’s nice and thick. At this point you can whisk in a little of your liqueur if you would like – 1-2 capfulls is enough to taste it. 2 2 - In another bowl make up the coffee. Take a sponge finder and hold it in the coffee for a few seconds before placing into your serving dish. Continue until you have one full layer of spong and coffee fingers. 3 3 - For the next layer smooth over some of the whisked cream and follow with a light layer of grated chocolate. 4 4 - Keep alternating these layers until the sponge fingers are finished and finish with a layer of the cream. 5 5 - Chill for a minimum of an hour (but it’s even better chilled overnight) and just before serving top with a final layer of grated chocolate. 6 6 - When serving you can serve with a small shot of liqueur for your guest to tip over the tiramisu just before eating. Gives a great flavour but served in this way it lets your guest choose whether they want the liqueur or now.

About

This recipe comes courtesy of the  Active Brokers: Living With Diabetes Cookbook/ and was created by the lovely Lynne Batty of and1makes4.co.uk.