• 175 grams chocolate spongecake
  • 1/2 tablespoon unflavoured gelatine
  • 1 cup whipping cream
  • 3/4 cup Sugar Free Natura Diet Sugar
  • 3 egg yolks
  • 2 tablespoons + 2 teaspoons instant coffee powder
  • 3/4 mascarpone cheese
  • Chocolate curls to decorate

Cooking tips

  • A spring form tin is a round cake tin with a removable base. You can also set the Tiramisu in small individual bowls or moulds.


  • Cut each slice of cake in half.
  • Dissolve gelatine in 3 tablespoons of hot water. Whip the cream with half cup Sugar Free Natura Diet Sugar till stiff and set aside.
  • Whip the egg yolks with remaining Sugar Free Natura Diet Sugar and 1 tablespoon of water in a double boiler, or in a heat proof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool.
  • Mix 2 tablespoons of instant coffee powder in half a cup of water and soak the chocolate sponge fingers in the solution.
  • Arrange half the sponge fingers in a layer at the base of a spring form tin.
  • Mix 2 teaspoons of instant coffee powder in 1 teaspoon of water. Add this along with mascarpone cheese and gelatine to the egg mixture and mix well. Fold in the whipped cream.
  • Pour half the mixture over the chocolate fingers. Arrange the remaining chocolate fingers over and top with remaining mixture and level the top.
  • Place in the refrigerator till set. Remove from the tin, cut into wedges and serve chilled, decorated with chocolate curls.