Prep time: 20 minutes, plus 12 hours chilling time.
Recipe courtesy of Splenda
Break up the sponge fingers and set aside.
Whisk together the Splenda Granulated, mascarpone and egg yolks.
Using clean beaters in a spotlessly clean bowl, whisk the egg whites until they form stiff peaks then carefully fold them into the mascarpone mixture.
Arrange a layer of sponge fingers in six glasses or jars; top with a layer of fruit, then a layer of mascarpone mixture. Repeat the layers then finish with a layer of fruit.
Cover each glass with clingfilm and place in the fridge to chill for 12 hours before serving.
You can make a coffee tiramisu if you exclude the red fruits and replace the sponge fingers with sponge cake moistened with coffee and finally dust the dessert with cocoa.