Chocolate Tiramisu Cake Roll

Roll up, roll up for a popular dessert experience.

NUTRITION INFO

PER SERVE (with sugar)

870kJ, protein

6g, total fat

8g (sat. fat 5g), carbs

26g, fibre

1g, sodium 124mg

• Carb exchanges 1½

• GI estimate medium

PER SERVE (with sugar substitute)

626kJ, protein

6g, total fat

8g (sat. fat 5g), carbs

10g, fibre

1g, sodium 126mg

• Carb exchanges ½

• GI estimate medium

• Lower carb

VANILLA AND WHITE CHOCOLATE PANNA COTTA

PREP TIME: 15 MINS (+ 4 HOURS CHILLING)

COOK TIME: 10 MINS

SERVES 6 (AS AN OCCASIONAL DESSERT)

125ml (½ cup) light thickened cream

10g sachet powdered gelatine

200g (¾ cup) fat-free Greek-style natural yoghurt

185ml (¾ cup) skim milk

3 Tbsp sugar or granulated sugar substitute

2 Tbsp water

85g white cooking chocolate, finely chopped

1 tsp vanilla essence Extra white chocolate shavings, to serve (optional)

1 Spray six 185ml (3/4 cup) ramekins with cooking spray and place in a shallow dish.

2 Put the cream in a small saucepan and sprinkle over the gelatine (don’t stir). Set aside for 5 minutes. Cook over mediumlow heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm.

3 Using sharp knife, loosen panna cotta from sides of ramekins. Turn out onto dessert plates (see Cook’s Tip). Top with extra chocolate shavings, if using.

COOK’S TIP