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Add 1½ tablespoons of orange liqueur to the strong coffee and put to one side.
In a bowl beat together the egg yolks and caster sugar for about 2-3 minutes until thick and pale.
Whisk in the cream cheese, Greek yoghurt, cocoa powder and the remaining tablespoon of orange liqueur and beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites gently into the yoghurt mixture.
Dip half of the sponge fingers into the coffee liqueur mixture for about two seconds on each side and shake of the excess. Cover the bottom of 6 individual 200ml (7fl oz) dessert glasses.
Sprinkle over half of the chocolate and then spread half of the yoghurt mixture over the chocolate and then repeat the process again, using up the biscuits and chocolate and finishing with a yoghurt layer.
Sprinkle over the muscovado sugar, cover with cling film and refrigerate for about 1-2 hours until the sugar has dissolved on top. The flavours will develop the longer the tiramisus are left.
You can make the tiramisu the night before and just sprinkle the muscovado sugar over I hour before serving.
If the muscovado sugar is a little clumped together, heat it in the microwave for 10-20 seconds to separate the granules.
If you don’t have an orange liqueur why not try dark rum or Amaretto instead.
The number of biscuits used depends on the type of dish and what brand the biscuits are.So that the chocolate doesn’t melt when grating place it in the freezer for 30 minutes before hand.
RAW EGG WARNING: Exercise caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, top grade eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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