1

Line a 500g loaf tin (approximately 20cm x 11cm x 7cm) with clingfilm, allowing a 5cm overhang. Combine the coffee and 2 teaspoons of the agave syrup in a heatproof bowl. Add 75ml boiling water from the kettle and stir until the coffee dissolves. Set aside to cool.

2

Using a hand-held electric whisk, beat the soft cheese, Marsala and remaining agave syrup in a bowl until smooth. Beat in 1 tablespoon of the coffee mixture, then fold in the yogurt until combined.

3

Ensure the top of the sponge has a flat surface. Cut the cake horizontally into 4 x 1cm-thick slices and brush liberally with the remaining coffee mixture. Spread half of the cream cheese mixture into the prepared tin. Top with a layer of sponge, coffee-side down, trimming to fit. Repeat with the remaining cream cheese mixture and sponge. Cover and freeze overnight.

4

To serve, lift the tiramisu from the tin and place, cake-side down, on a board. Stand at room temperature for 10-15 minutes, then cut as many slices as you need. Put the tiramisu back in the tin, cover and return to the freezer.