Healthy-ish, Almost Boozy Tiramisu

Celebrate la dolce vita with this take on the Italian classic. We’ve swapped liqueur for a low-alcohol brandy and cream for yoghurt and used fresh dates to avoid refined sugar.

About an hour

Makes 6 


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  • 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 



  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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