Rather than a traditional Italian Tiramasu with coffee and mascarpone, try this, it's even suitable for diabetics
- 170 g heavy whipping cream
- 680 g vanilla yogurt
- 240 ml milk
- 24 sponge fingers
- 250 g raspberries
- 1 lemon juice
- 1 tbsp sugar or sugar substitute
In a small bowl, beat cream until stiff peaks form; fold in yogurt.
Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.
In a small bowl, mix lemon juice and 2 tablespoons warm water. Brush sponge fingers with this syrup
Arrange in dish in a single layer, breaking to fit as needed.
Top with half of the remaining cream mixture, then a layer of raspberries
Refrigerate, covered, at least 2 hours before serving. If desired, top with remaining raspberries