My cream of tiramisu

Tiramisu. Photo / Supplied

Tiramisu is the queen of all Italian desserts and every mama and nonna has her own secret recipe that invariably includes loads of mascarpone cheese, sugar, eggs, grog and coffee-soaked savoiardi biscuits. Here's what I call a "cream" of tiramisu. It has the flavours and textures of the real thing, but I kind of left out all the big fat mama bits.

Serves 4

250ml (1 cup) light cream
2 tsp coconut sugar
125g light Greek yoghurt
125 ml (1/2 cup) espresso coffee (or 1 tbsp instant coffee in cup boiled water, cooled)
1 tbsp Kahlua or other coffee-based liqueur
1 tbsp best-quality cocoa powder

1 Whip the cream with the coconut sugar until it forms nice peaks. Gently fold through the yoghurt with a rubber spatula. Gently fold through the coffee, a little at a time. Gently fold through the liqueur.

2 Place the mixture in individual shot glasses and sift the cocoa powder over each glass. Refrigerate for a few hours before serving.

* Recipes and images from OMG! I Can Eat That? By Jane Kennedy (Hardie Grant, $34.99). Out now. Photography by Mark Roper.

Kennedy's blog: janekennedyminustheboombah.wordpress.com