Phil Vickery says you could also serve it with a dollop of ice cream or you could make one large Tiramisu and serve with some fresh peaches and raspberries.
A true classic, using condensed milk means you don't have to whisk egg whites. It sets perfectly without and has a lighter texture.
Prep time: 25 mins
Cooking time: at least 1 hr
5tbsp cold water
3tbsp coffee liqueur
300g tub low-fat cream cheese
6tbsp condensed milk
1tsp natural vanilla extract (not essence)
8 sponge fingers
15g (½ oz) cocoa
4 pretty cocktail or open wine glasses
1. Dissolve the coffee granules in 2tbsp boiling water. Tip into a large shallow dish with the coffee liqueur and the cold water. Mix together.
2. Beat the cream cheese with the condensed milk and vanilla.
3. Dip one sponge finger into the coffee mixture until soaked. Break the sponge into the bottom of one of the glasses. Top with a generous spoonful of the custard and a generous sprinkling of cocoa.
4. Repeat the layers once more, finishing with the cocoa dusting. Use the remaining mixture to fill the other 3 glasses. Chill for at least 1 hr before serving.
Testing player in template
More video recipes:
Phil Vickery's creme brulee
Lesley Water's vanilla fruit strudel
Woman's Weekly chocolate pecan brownies
Where to next?
Low-fat dessert recipes
More celebrity chef recipes
Got your own recipe? Send it to us and we'll publish the best
Save money on food with our coupons. Simply cut them out and take them to the shops with you.