Servings per dessert: 17
Serving weight: 70 g
EQUIVALENTS: 2/3 STARCH EQUIVALENT & 1 FAT EQUIVALENT
1 packet Sweet & Balance Vanilla Ice Cream Mix
400 ml (2 cups) semi-skimmed milk, 1.5% fat
80 g (10 tablespoons) Marsala wine or brandy
10 g (3 tablespoons) instant coffee
200 g low-fat cream cheese
1 double espresso
200 g (1/2 cup) hot water
50 g (1/2 block) Milk Sweet & Balance Chocolate
130 g sugar-free biscuits
A little JOTIS Cocoa for decoration
Prepare the double espresso and add in the Milk Sweet & Balance Chocolate in pieces, stirring until it melts. Add the hot water. Dip the biscuits in the coffee-chocolate mixture and arrange evenly, in a 26 cm round springform pan.
Dissolve the instant coffee in the milk. Prepare the Sweet & Balance Vanilla Ice Cream Mix, according to the instructions on the box, using the milk with the coffee. Add the wine and the cream cheese and whisk for 1 minute. Spread the ice cream mixture over the biscuits and put the Tiramisu in the freezer.
Sprinkle with a bit of cocoa and grate some Milk Sweet & Balance Chocolate on top (optional), before serving.