Tiramisu, but done properly, like it ought to be. Yes, we've replaced a few of the heavier ingredients but with smart substitutes to make this a proper tasty dessert. It's OK, I dry-heaved at the use of the words proper tasty too. Let's get to it.
two nice glasses, like the ones shown, or stick it all in a pyrex dish. Hell, you could serve it from the cat's dinner-bowl for all we're going to judge
6 sponge fingers (you'll find them in any supermarket baking aisle) (6 syns)
25ml of strong black coffee (syn free) or if you're better than everyone else, use 25ml of Tia Maria or similar coffee liqueur (3.5 syns)
180g of ricotta (90g is a HEA)
one of those large pots of Muller Greek Style coffee latte yoghurt
50g of chopped hazelnuts (25g is a HEB)
1 tsp of cocoa powder (1 syn)
SO, as this makes two, this will either be just over 5.5 syns each if you use coffee liqueur or 3.5 syns if you use plain coffee. Also, you could adorn it with something other than hazelnuts - fruit maybe - to save your HEB! If so, knock another syn off.
take your glasses, put them on and read this bloody recipe
cut the sponge fingers up and layer them in the bottom of the glass
spoon over the coffee or the coffee liqueur and allow the sponge to soak it up with a big old slurp
mix the ricotta with enough of the yoghurt to get a nice thick mix - if you're feeling extravagant, add a pinch of coffee into the mix so you get wee pockets of coffeeness - yeah, coffeeness
spoon over the top and lightly shake until it is level
pour the hazelnuts into a bowl, top with cocoa and move them around until each one is coated - then pour over the top of the tiramisu