The ultimate makeover: Tiramisu
See this recipe step by step

The ultimate makeover: Tiramisu

Angela Nilsen lightens a classic high-fat Italian dessert without compromising on the rich indulgence factor

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

plus cooling and overnight chilling

Method

  1. First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
  2. Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
  3. To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
  4. Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
  5. To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.
Try

TIP

Wash raspberries just before serving. Put them into a sieve and hold very briefly under cold running water. Tip onto kitchen paper, then spread into a single layer to dry.

PER SERVING

220 kcalories, protein 5.7g, carbohydrate 25.5g, fat 10.1 g, saturated fat 5.8g, fibre 0.3g, sugar 17.4g, salt 0.25 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

  • Binder photo emma4

    13 July 2011

    emma4 rated and commented on this recipe

    5 stars

    Really lovely recipe - you'd never be able to tell it was low fat as it is so creamy. I find traditional tiramisu is often too rich so this was perfect for me. I didn't have Marsala so used Amaretto instead and slightly less than specified in the soaking liquid. The only change I would make next time would be to add an extra tablespoon or so of sugar to the filling as it wasn't quite sweet enough. I will definitely be making this one again though!

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  • Binder photo Alvena

    20 July 2011

    Alvena commented on this recipe

    I would like to know what to replace the amerreto with as I do not consume alcohol.

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  • Binder photo vale

    20 July 2011

    vale commented on this recipe

    You can use only the coffee for the sponge and nothing for the filling. I'm italian and we never use any alcohol for the filling.

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  • Binder photo Robyn

    21 July 2011

    Robyn commented on this recipe

    Alvena, try Almond essence or flavouring...

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  • Binder photo sailorgirl

    25 July 2011

    sailorgirl rated and commented on this recipe

    5 stars

    This was a great end to our meal. Really tasty. Everyone was surprised when I said it was low fat. I did make a couple of changes to the original recipe though. I used skimmed milk not semi skimmed. I also used Quark in place of the light mascarpone and soft cream cheese as this is even lower fat, it also meant I only had to buy one tub and that saved some money too. Finally I used a whole vanilla pod not half. It set really well in the fridge over night and came out of the tin perfectly.

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  • Binder photo Nessia

    18 September 2011

    Nessia rated and commented on this recipe

    5 stars

    Fantastic!

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  • Binder photo allatsea

    16 February 2012

    allatsea rated and commented on this recipe

    5 stars

    Gorgeous! I made this for Valentine�s Day and served it with raspberry coulis. I went to bed feeling very guilty having had three big slices (because it was irresistible)...but hadn�t put on any weight at all the next morning! I couldn�t find low-fat mascarpone and so I used more soft cheese and added icing sugar to make it a little sweeter.

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  • Binder photo Sarah

    24 February 2012

    Sarah rated this recipe

    5 stars

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  • Binder photo Jadey

    06 July 2012

    Jadey rated and commented on this recipe

    5 stars

    Wow! I've never made a tiramisu before so thought I'd give this a go. It was fantastic, so creamy and you can really taste that it has been homemade. I didn't use any Marsala but used almond essence which worked a treat.

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  • Binder photo markcthomson

    12 July 2012

    markcthomson rated and commented on this recipe

    5 stars

    Amazing and so good knowing it almost healthy too!!

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  • Binder photo kristy

    04 November 2012

    kristy commented on this recipe

    Can you freeze it.

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  • Binder photo Jenbob

    16 December 2012

    Jenbob rated this recipe

    5 stars

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  • Binder photo Julie

    25 December 2012

    Julie rated and commented on this recipe

    2 stars

    Agree with an earlier review, it needed more sugar in the filling. I could taste the cream cheese which I do not normally associate with tiramisu.

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  • Binder photo LouOH

    22 January 2013

    LouOH rated and commented on this recipe

    5 stars

    Wow, so easy to make and really delicious. Took earlier advice and added a little extra sugar and the whole vanilla pod. Didn't have marsala so used dark rum instead. Super super tasty, will be making this regularly. And can't believe it's so low in calories, tastes totally lush!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

plus cooling and overnight chilling

Ingredients

FOR THE SPONGE FINGERS

  • 250ml strong hot coffee , preferably using freshly ground
  • 1 tbsp golden caster sugar
  • 4 tbsp Marsala
  • 18 sponge fingers (boudoir biscuits) , preferably Savoiardi

FOR THE FILLING

  • 1 tbsp golden caster sugar
  • 1 tbsp cornflour
  • 150ml semi-skimmed milk
  • 1 medium egg
  • ½ vanilla pod , split lengthways
  • 85g half-fat crème fraîche
  • 1 tbsp Marsala
  • 140g light mascarpone
  • 100g light soft cheese
  • ½ tsp cocoa powder , to finish
  • raspberry , to finish (optional)
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PER SERVING

220 kcalories, protein 5.7g, carbohydrate 25.5g, fat 10.1 g, saturated fat 5.8g, fibre 0.3g, sugar 17.4g, salt 0.25 g

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