Sweet Talk Recipes

Desserts

Tiramisu

Ingredients (10 servings)

3 extra large eggs

5 ml vanilla essence (1 teaspoon)

60 ml sugar (4 Tablespoons)

125 ml self raising flour (½ cup)

7.5 ml gelatin (1½ teaspoon)

30 ml boiling water (2 Tablespoons)

30 ml instant coffee powder (2 Tablespoons)

30 ml boiling water (2 Tablespoons)

80 ml skimmed milk (½ cup)

60 ml whiskey or brandy (4 Tablespoons), optional

350 g low fat smooth plain cottage cheese (1½ tubs)

75 ml skimmed milk (5 Tablespoons)

60 ml sugar (4 Tablespoons)

5 ml vanilla essence (1 teaspoon)

10 ml cocoa powder (2 teaspoons)

How to make it

Preheat the oven to 180° C. Spray a 260 x 160 mm glass baking dish with non-stick cooking spray. This dish will serve as your serving dish as well.
Using an electric mixer, beat the eggs and vanilla essence until thick and creamy. Gradually add the sugar, beating until the sugar dissolves, but not for too long.
Fold the sifted flour into the egg mixture, but only until just combined, as over-mixing will increase the digestibility. Pour into the prepared baking dish.
Bake for about 20 minutes. Leave to cool down in the baking dish.
Mix the gelatin into the boiling water in a cup, and stir until all the lumps are removed. Cool for 5 minutes.
In another cup, dissolve the coffee in the boiling water, add the milk and whiskey or brandy. Pour evenly over the cake.
Mix the cottage cheese, milk, sugar and vanilla essence until smooth, using an electric mixer. Gradually pour the gelatin into the beaters while blending the cottage cheese mixture. Blend until well combined.
Pour the cottage cheese mixture over the cake and coffee mixture. Sift the cocoa over the tiramisu.
Refrigerate for 3 hours, before cutting into 10 servings.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).