Nutella Tiramisu

Sponge Finger Layers:

• 150g ladyfinger or sponge finger biscuits
• 200ml espresso coffee
• 1tsp almond extract
• 10g sweetener

Filling:

• 60g WPI in Choc Ice Cream or Protein Matrix+ in Chocolate
• 500g non-fat plain Greek yoghurt
• 20g sweetener
• 1/2tsp almond extract

Topping:

• 20g Nutella, melted
• 20g chopped hazelnuts

1. Step 1: Mix the filling ingredients together in a large bowl until combined and smooth.
2. Step 2: Place the espresso, almond extract, and sweetener in a shallow dish.
3. Step 3: Dip half of the sponge biscuits into the espresso mixture and arrange evenly into the bottom of a serving dish/tin.
4. Step 4: Spread half of the filling evenly onto the biscuit layer.
5. Step 5: Repeat Step 3 with the other half of the biscuits, layering on top of the filling.
6. Step 6: Repeat Step 4 with the other half of the filling, spreading over the second layer of biscuits.
7. Step 7: Swirl the melted Nutella through the top layer, then sprinkle with chopped hazelnuts.
8. Step 8: Refrigerate overnight/a few hours to allow biscuits to soften. Cut into 6 to serve.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.