Healthy-ish, Almost Boozy Tiramisu

Ingredients

Syrup: 

• 2 cups (500ml) strong coffee 
• 10–12 (about 200g) Medjool dates, chopped 
• 1 tsp (5ml) vanilla essence 
• ¼ cup (60ml) low-alcohol KWV Jackson Brown Brandy Liqueur + extra ¼ cup (60ml) for dipping (slightly sweetened coffee works too) 

• 2 tubs (250g each) mascarpone 
• 2 cups (450g) PnP plain double-cream yoghurt 
• 2 tsp (10ml) vanilla essence or paste 
• 2 Tbsp (30ml) honey 
• 1 packet (200g) boudoir biscuits 
• ¼ cup (60ml) KWV low-alcohol Jackson 
• Brandy Liqueur (or slightly sweetened coffee works too) 
• Cocoa and dark chocolate shavings, for serving 

Method

1. Combine coffee and dates in a saucepan and bring to a quick simmer on medium-high heat. 
2. Simmer for 15 minutes, or until syrup is reduced by two-thirds. 
3. Remove from heat, cool slightly then blitz until smooth. 
4. Stir in vanilla, ¼ cup (60ml) brandy and ⅓ cup (80ml) honey and set aside. 
5. Whisk together mascarpone, yoghurt, vanilla and remaining 2 Tbsp (30ml) honey. 
6. Dip biscuits in extra brandy (or coffee), cutting biscuits as needed to fit ramekins or serving glasses (see below). 
7. Spoon a layer of mascarpone mixture in each glass or ramekin, top with coffee syrup and place a layer of biscuit on top. Repeat to create 2–3 layers. 
8. Dust with cocoa powder and top with chocolate shavings.  

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