Tiramisu trifle
9
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
For an alcohol free version that is just as tasty, swap the marsala with orange juice.
Ingredients
Coffee, espresso
2 cup(s), (500ml), or plunger coffee
Caster sugar
½ cup(s), (110g)
Gelatine
3 tsp
Port
1 tbs, Marsala
Sponge finger biscuits
8 individual, (8 x 12g)
Light cream cheese
½ cup(s), (110g)
Vanilla yoghurt, 99% fat-free, no added sugar
1 cup(s), (280g)
Chocolate-coated coffee beans
40 g, coarsely chopped
Cocoa powder
1 tsp
Instructions
1
Reserve ¼ cup (60ml) of the coffee. Place the remaining hot coffee in a heatproof bowl. Add the caster sugar and stir until dissolved.
2
Bring a saucepan of water to the boil. Reduce heat to low. Place 2 tablespoons of water in a small heatproof bowl. Sprinkle with gelatine. Place bowl in simmering water. Stir mixture until gelatine is dissolved. Stir into coffee and sugar mixture. Pour into a 1L-1.5L (4-6 cup) capacity glass serving dish. Chill for 3 hours or until jelly is set.
3
Combine reserved coffee and marsala in a shallow bowl. Dip biscuits into coffee and arrange over jelly, in a single layer.
4
Whisk cream cheese and yoghurt in a small bowl until smooth. Pour over biscuits. Dust with the sifted cocoa and sprinkle with coffee beans.
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