Guilt Free Tiramisu From Rocco Dispirito

1. 1

   In bowl of mixer fitted with whip attachment, combine the yogurt, mascarpone, Marsala and Splenda. Whip ingredients on HIGH speed 1-2 minutes, scraping down side of bowl, until smooth.

2. 2

   Arrange 10 ladyfingers in bottom of 8-inch square glass dish. Brush ladyfingers with half of espresso.

3. 3

   Spoon half of mascarpone mixture over ladyfingers; spread mixture evenly to cover ladyfingers.

4. 4

   Top mascarpone layer with remaining 10 ladyfingers and repeat soaking process with remaining espresso. Spread remaining mascarpone mixture over ladyfingers.

5. 5

   Cover dish lightly with plastic wrap. Refrigerate at least 1 hour or up to 24 hours. With sieve, sprinkle cocoa powder evenly over top just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.