Diabetic Tiramisu

• 1 1/4 cups double cream
• 1 15/16 cups mascarpone Tube
• 1 tablespoon light brown sugar or sweetner if preferred
• 1 cup strong coffee
• 1 box sponge fingers
• 3 squares dark chocolate or cocoa if preferred
• liqueur choice

1. 1 - In a box whisk the cream, mascarpone and sugar until it's nice and thick. At this point you can whisk in a little of your liqueur if you would like - 1-2 capfulls is enough to taste it.
2. 2 - In another bowl make up the coffee. Take a sponge finder and hold it in the coffee for a few seconds before placing into your serving dish. Continue until you have one full layer of spong and coffee fingers.
3. 3 - For the next layer smooth over some of the whisked cream and follow with a light layer of grated chocolate.
4. 4 - Keep alternating these layers until the sponge fingers are finished and finish with a layer of the cream.
5. 5 - Chill for a minimum of an hour (but it's even better chilled overnight) and just before serving top with a final layer of grated chocolate.
6. 6 - When serving you can serve with a small shot of liqueur for your guest to tip over the tiramisu just before eating. Gives a great flavour but served in this way it lets your guest choose whether they want the liqueur or now.

double cream, mascarpone, light brown sugar, coffee, fingers, chocolate, liqueur choice

Taken from www.yummly.com/recipe/Diabetic-Tiramisu-1654917 (may not work)