To make this delicious dessert non-alcoholic, substitute brandy for slightly sweetened coffee, made at a strength of your liking. 

Healthy-ish, almost-boozy tiramisu 

Total time 35 minutes // Serves 6 

Ingredients 

For the syrup  

2 cups (500ml) strong coffee 
10-12 (about 200g) medjool dates, chopped
1 tsp (5ml) vanilla essence 
¼ cup (60ml) brandy liqueur 
⅓ cup (80ml) honey 
2 tubs (250g each) mascarpone
2 cups (450g) plain double cream yoghurt 
2 tsp (10ml) vanilla essence or paste 
2 Tbsp (30ml) honey 
1 packet (200g) boudoir biscuits 
¼ cup (60ml) brandy liqueur 
Cocoa and dark chocolate shavings, for serving 

Method 

1. For the syrup, combine coffee and dates in a pot and bring to a quick simmer on medium-high heat.
2. Simmer for 15 minutes until sauce is reduced by two-thirds. 
3. Remove from heat, cool slightly then blitz until smooth. Stir in vanilla, brandy and honey and set aside. 
4. Whisk together the mascarpone, yoghurt, vanilla and honey. 
5. Dip biscuits in brandy (or coffee), cutting biscuits as needed to fit ramekins or serving glasses. 
6. Spoon a layer of the mascarpone mixture in each glass or ramekin, top with coffee syrup and place a layer of the biscuit on top. Repeat to create 2-3 layers. Refrigerate until serving. 7. To serve, dust with the cocoa powder and top with chocolate shavings. 

Words and photographs: Fresh Living Magazine 

Also read: Go-to holiday desserts with a yummy twist

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