High Protein Tiramisu

Place the wheat biscuits in a zip‑top bag and crush them with a rolling pin until they form fine crumbs; set the crumbs aside in a bowl.

Heat 80 ml of water until just below boiling and pour it over the instant coffee in a small cup; stir until the coffee granules are completely dissolved.

In a large mixing bowl, combine the chocolate protein powder with the crushed biscuit crumbs.

Pour the dissolved coffee into the bowl with the protein‑powder‑biscuit mixture and stir until evenly incorporated.

Add the 0%‑fat SKYR to the bowl and fold gently with a spatula until the mixture becomes smooth and homogenous, taking care not to over‑mix.

Open the cappuccino sachet; if you prefer a milder flavor, use only half of the contents. Sprinkle the cappuccino powder into the mixture and blend thoroughly.

Taste the mixture and, if desired, add a pinch of cocoa powder for extra chocolate depth; set the remaining cocoa powder aside for garnish.

Evenly spoon the tiramisu mixture into individual serving glasses or a small dish, smoothing the top with the back of a spoon.

Dust the surface of each serving with cocoa powder to the desired amount.

Cover the glasses or dish with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld and the texture to firm up.

After chilling, serve the high‑protein tiramisu straight from the fridge, optionally adding a fresh berry or a drizzle of sugar‑free syrup for extra flair.