Puddings A different Tiramisu recipe

Discussion in 'Slimming World Recipes' started by craftylucyloo, 29 September 2009 Social URL.

  1. craftylucyloo

    craftylucyloo Gold Member

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    Please forgive me if this is already up but I did a search and I couldn't find it - just the one with the vanilla pods. Thought I'd share it as it is simply yum.

    Tiramisu (10syns whole pud)

    8 sponge fingers
    very strong coffee (I use 2 heaped tsp in a third of a mug of water)
    Splenda (2-3 tblsp)
    Tub Quark
    Tub Toffee Muller light
    11g or one sachet of cadbury's highlights

    Using a teaspoon, pour hot coffee over the sponge fingers.
    Layer four fingers in a bowl
    Mix together rest of ingredients in a bowl and spread half on top of the fingers.
    Layer next four fingers on top of the mixture.
    Top with the remaining mixture and shake over a little highlights if you have some spare to decorate.
    Pop in fridge to cool.
    Done!

    Sometimes I just do the gloopy mixture without the fingers for a choccy pud for just 2 syns. Next time I make it, I'll post a pic for you. It takes about 2 mins to make this up and pop in fridge. Would love to hear if anyone makes this what you think. xx
     
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  3. craftylucyloo

    craftylucyloo Gold Member

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    Bumping to top as not made this in ages and going to make this week for my girly night on Thursday.
     
  4. bilsat

    bilsat Really likes to cook

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    Pete’s Tiramisu-2

    Serves 4

    Ingredients

    2 Eggs split into yokes & whites (ff)
    3 tbsp Sweetener

    3 tbsp Instant Coffee in ½ cup of hot water
    Or
    ½ cup of Strong Percolated Coffee

    4 tbsp Sainsbury’s natural Normandy fromage frais (ff)
    8 Sainsbury’s sponge fingers (8 syns/4=2 syns per person)
    11g Options Belgium chocolate (2 syns/4= ½ syns per person)
    *option
    1tbsp of spirits of your taste (at least 4 syns/4=1 syns per person)

    Method

    Make the coffee and add 1tbsp sweetener, set aside to cool.
    In 4 desert dishes break the biscuits, when the coffee is cold , soak the fingers then break to fit the dish, spoon over to just wet the bottom of the biscuits.
    Break and separate the eggs, add the egg yolks, 2 tbsp of sweetener & fromage frais together, mix until smooth.
    In a clean glass bowl, whisk the whites until still peaks appear, carefully fold in the fromage frais mix with a metal spoon, making sure that you don’t mix out all the air in it. Add the spirits if required.
    Spoon the mix into the desert dishes & place in a fridge for at least 1 hr., remove and share the Options Belgium chocolate over the 4 dishes.

    Tiramisu-2 (Small).JPG
     
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