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1
In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda.
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2
Whip the ingredients on high speed for 1 minute.
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3
Scrape down the sides of the bowl and continue to whip until smooth, about another 30 seconds.
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4
Arrange 10 of the ladyfingers in the bottom of an 8 x 8-inch glass dish.
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5
Using a pastry brush, brush the ladyfingers with half of the espresso.
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6
Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.
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7
Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso.
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8
Spread the remaining mascarpone mixture over the ladyfingers.
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9
Cover the tiramisu lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.
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10
Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.
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11
For more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).
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12
Fat: 32g (before), 4.2g (after)
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13
Calories: 510 (before), 120 (after)
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14
Protein: 7g
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15
Carbohydrates: 15g
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16
Cholesterol: 48mg
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17
Fiber: 0g
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18
Sodium: 84mg
