1 tbs, (20ml)
Granulated stevia sweetener
3 tsp, (6g)
Light cream cheese
2 tbs, marsala (40ml)
Reduced-fat vanilla yoghurt, added sugar
1⅓ cup(s), (375g)
Un-iced plain sponge cake
160 g, (Buy 225g cake)
30 g, shaved
- Line a 21cm x 14cm loaf tin with plastic wrap, allowing 5cm to hang over sides. Combine coffee and half the stevia in a heatproof bowl. Add 1/3 cup (80ml) boiling water and stir until coffee dissolves. Cool.
- Using an electric mixer, beat cream cheese, marsala and remaining stevia in a small bowl until smooth. Beat in 1 tablespoon of coffee mixture. Fold in yoghurt until combined.
- Trim top of sponge to create a flat surface. Cut sponge in half horizontally and trim to fit loaf tin (discard trimmings). Brush sponge slices with remaining coffee mixture. Spread half of cream cheese mixture into tin. Top with one slice sponge, coffee-side down. Repeat layers using remaining cream cheese mixture and sponge. Cover and freeze overnight.
- Remove tiramisu from tin and discard plastic wrap. Place on a serving plate. Stand at room temperature for 15 minutes. Dust with cocoa and sprinkle with shaved chocolate. Cut into slices to serve.