Tiramisu trifle
10
Points®
Total time: 3 hr 40 min • Prep: 30 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Low-fat soft cheese and 0% fat yogurt keeps it budget-friendly, but this grown-up trifle is still rich and creamy
Ingredients
Ground Coffee
2 teaspoon(s), 500ml hot water
Medium fat soft cheese
110 g
Caster Sugar
110 g
Gelatine
½ sachet(s), 6g
Sweet White Wine
15 ml, Marsala
Sponge finger
16 finger(s)
Fat free vanilla yogurt
280 g
Cocoa Powder
1 teaspoon(s), level
Caffè Nero Chocolate Coated Coffee Beans
1 portion(s), 25g
Instructions
1
Reserve 60ml of the coffee and pour the remaining 440ml into a heatproof bowl. Add the sugar and stir until dissolved.
2
Set a small heatproof bowl over a pan of simmering water, making sure the base doesn’t come into contact with the water. Put 2 tbsp cold water into the bowl, add the gelatine and stir until completely dissolved. Remove from the heat then stir into the coffee mixture. Transfer to a 1-litre glass trifle bowl. Chill in the fridge for 3 hours, or until set.
3
In a shallow bowl, whisk together the reserved coffee and Marsala wine. Dip the sponge fingers, one at a time, into the coffee and wine mixture, allowing them to absorb some of the liquid. Arrange the soaked sponge fingers in a single layer over the jelly.
4
Whisk together the soft cheese and yogurt in a bowl until smooth, then spoon over the sponge fingers. Sprinkle over the cocoa powder and decorate with the coffee beans.
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