Weight Watchers Coffee Tiramisu Cake

It's true that you know who your true friends are when you are in trouble. Recently I really needed the help and support of friends and I'm pleased that one in particular came to my rescue. She was a star and I am so grateful for her help. Of course my way of saying thank you is to bake a cake but she had recently started weight watchers and told me (jokingly I hope!) that part of the reason was my bakes!!

Undeterred, I looked up a recipe on weight watchers and came across this coffee tiramisu cake which has 4 weight watcher points per serving. I ended up having a slice with her when I delivered the cake but I'm afraid I don't have a picture of the slice. What I can say is that the cake is quite tasty for a fatless sponge. This is far better than my previous attempt at a low fat chocolate mocha cake. If you or your friends are on a diet, I highly recommend this for a healthy treat! Just to be clear my friend was very pleased to receive the cake and no I do not intentionally sabotage people's diets! :)

I'm sending this along to AlphaBakes hosted by myself this month and co-hosted by Caroline from Caroline Makes as the letter is T for tiramisu. I promise it was a total coincidence - my aim was to find a delicious low fat recipe that uses regular ingredients. I do wonder how they got the height of the cake in their photo - either a very small tin or a different recipe!

 whisk the eggs and sugar until it is thick and airy 

 I think I was supposed to use a smaller tin ... oops! I only have this size anyway so tough luck. 

 I only had marsala wine so I used that. I bought 0% fat youghurt and low fat cream cheese 

 Place the (thin) sponge on a plate 

 spread the yoghurt/cream cheese mixture on top 

 Layer with cake and more topping 

 Finally dust with cocoa powder 

Recipe from weightwatchers

5 spray(s) Cooking Spray, Calorie Controlled 1 teaspoons Coffee, Ground 3 medium Egg, Whole 75 g Sugar, Light Brown 75 g Flour, Wheat, White, Plain 250 g Cheese, Soft, Medium Fat 100 g Rachel's Organic Range Luscious Low Fat Bio-Life Yogurt with Vanilla 15 ml Liqueurs, High Strength, (3 tsp) Tia Maria 1 teaspoons (heaped) Cocoa Powder, for sprinkling Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.  Lightly grease 2 x 18cm sandwich tins with low fat cooking spray.  Line the bases with circles of non-stick baking parchment or greaseproof paper. Put the coffee powder or granules into a cup and add 1 tbsp boiling water, stirring to dissolve. Whisk the eggs and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 minutes.  Whisk in the coffee liquid. Sift the flour into the mixture and fold it in lightly using a large metal spoon.  Share the mixture between the cake tins and level the tops.  Bake the cakes for 12-15 minutes, or until the tops spring back when pressed lightly.  Cool on a wire rack for 5 minutes, then remove from the tins and peel away the lining paper. Cool completely. Beat the low fat soft cheese with a wooden spoon until softened, then stir in the vanilla yogurt and 1 tbsp Tia Maria or Marsala.  Put one of the cakes on a serving plate and sprinkle the rest of the Tia Maria or Marsala evenly over the surface.  Spread half the soft cheese mixture on top, then place the second cake in position.  Cover with the remaining soft cheese mixture and sprinkle with cocoa powder.  Keep in the refrigerator until ready to serve, though allow time for the cake to come up to room temperature to enjoy it at its best.