"Tiramisu literally translates as 'pick me up'. This pudding will certainly do that with a little alcohol, coffee and chocolate, but it's not a case of 'a moment on the lips and an inch on the hips', more 'have a little sin and still be thin.' If you don't have an orange liqueur, you could try dark rum or amaretto." Sal Henley

Serves 6
Prep time 15 minutes (plus 30 minutes freezing time and 1-2 hours setting time)
217 calories per serving

Ingredients
2!/2 tablespoons orange liqueur, Grand Marnier or Cointreau
120ml strong black coffee
20g Maya Gold chocolate (Green & Blacks)
2 large eggs, separated
40g castor sugar
200g light cream cheese
150g 2% fat Greek yoghurt
1 tablespoon cocoa powder, plus extra to dust
12 sponge finger, halved

Preparation Add 1 1/2 tablespoons orange liqueur to the strong coffee and put to one side. Place the chocolate in teh freezer for 30 minutes, then finely grate.

In a bowl, beat together the egg yolks and castor sugar with an electric mixer for about 2 to 3 minutes until thick and pale.

Whisk in the cream cheese, Greek yoghurt, cocoa powder and the remaining tablespoon of orange liqueur and beat until smooth.

In a separate bowl, beat the egg whites until stiff peaks form with a balloon whisk or electric mixer. Fold the egg whites gently into the yoghurt mixture.

Dig half the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off teh excess. Cover the bottom of six individual 200ml dessert glasses.

Sprinkle over half of the chocolate and then spread half of the yoghurt mixture over the chocolate. Repeat the process again, using up the biscuits and chocolate and finishing with a chocolate yoghurt layer.

Cover the tiramisu with clingfilm and refrigerate for at least 1 to 2 hours until set. The flavours will develop the longer they are left. Dust lightly with cocoa powder and serve.

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Recipe taken from Recipe taken from Cook Yourself Thin by Harry Eastwood, Gizzi Erskine, Sal Henley and Sophie Mitchell

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