• 12 sponge fingers
  • 75 ml espresso, cooled
  • 150 g half-fat crème fraîche
  • 250 g quark (see below)
  • 3 tbsp Kahlua
  • 2 tbsp caster sugar
  • 1 square of dark chocolate (minimum 70% cocoa solids)


  1. 1

    Divide half the sponge fingers among 4 individual serving dishes or glasses, breaking them up to fit snugly over the base of the dishes. Drizzle over half of the cooled espresso.

  2. 2

    In a bowl, beat together the crème fraîche, quark, Kahlua and sugar until smooth; spoon half over the sponge fingers. Repeat with another layer of sponge fingers, espresso and crème fraîche mixture. Grate over the chocolate and chill for at least 1 hour.


    Get ahead: assemble up to 4 hours ahead; cover and chill.


    Kitchen secret: quark is a virtually fat-free soft cheese – a good, tangy replacement for the mascarpone that makes a traditional tiramisu so high in calories.

Nutritional Details

Each serving provides
  • Energy 1156kj 276kcal 14%
  • Fat 8.3g 12%
  • Saturates 5.2g 26%
  • Sugars 30.3g 34%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

36.6g carbohydrate 0.6g fibre 11.9g protein

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