10 January 2015

Tiramisu [Low Fat]

Did you think this would be tasteless and boring just because it's low fat? Think again, my friend. This is my favourite dessert (yes, this exact low fat version) for a reason.

On Monday I turn 24. I get ridiculously excited about my birthday every year, because who doesn't want presents and a day devoted to them? This may be amplified by the fact that it is so close to Christmas, and so there is a period of just two weeks between the only present days of the year (I know - first world problems...). Whatever it is, I am super excited for a day of shopping and treating myself, and the fun all starts tonight with an evening out with friends.

It seemed appropriate that I make my favourite dessert for my favourite day of the year. It's incredibly simple to make, and though it veers slightly from the traditional (no ladies' fingers or marsala), it's very hard to make it wrong. This one happens to be low fat, but as I mentioned above, it in no way diminishes the richness and flavour of the Tiramisu.

Cake Of The Week is having a Low Fat January. We're still having cake, but it's low fat cake. We're making ourselves feel better for all of the indulgence of December without cutting out all of the good stuff. This Tiramisu is made low fat using low fat cream cheese and low fat double cream. Here in the UK we have a great brand called Elmlea Double Light, but I'm sure there are similar versions elsewhere.

I used coffee liqueur in this dessert, but Marsala and tequila also work very well. I used to use Lambrusco, which also works but does dye your dessert a delicate shade of pink.


  • 300mL Elmlea Double Light
  • 300g Light Cream Cheese
  • 150g Icing Sugar
  • 50mL Coffee Liqueur
  • 1 Pack Madiera Cake
  • 4 Tsp Instant Coffee
  • 250mL Water
  • 2 Tbsp Cocoa Powder
  • Whisk the Elmlea double light to soft peaks.
  • Beat in the cream cheese, followed by the icing sugar. Beat until smooth.
  • Beat in the coffee liqueur and place to one side.
  • Make up the instant coffee with the boiled water, then allow to cool.
  • Pour into a shallow bowl.
  • Slice the Madeira cake length ways into thin fingers, then halve them.
  • Dip the cake fingers into the coffee for a couple of seconds so that they are coloured, then line them up in a serving dish.
  • When the bottom of the dish is covered, cover the fingers with half of the cream mixture.
  • Use a sieve to dust the top of the cream mixture with cocoa powder.
  • Repeat the layers of cake fingers, cream mixture and cocoa powder.
  • Cover and refrigerate overnight before serving; this will allow the flavours to develop.

January's Baking With Spirit follows the Low Fat January theme, and I've asked everyone to make something that they consider healthy but to still use alcohol in the recipe. This is my contribution to the party. If you'd like to enter, you have until the 28th.

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