Greek Yogurt Tiramisu
A lighter version of the Italian classic dessert
Equipment
- 1 Mixer
Ingredients
- 5 eggs separated
- 100 grams sugar (50g for whites, 50g for yolks)
- 500 grams full-fat Greek yogurt (room temperature)
- Savoiardi biscuits (ladyfingers)
- 2 cups fresh espresso (cooled)
- unsweetened dark cocoa powder (for dusting)
Instructions
- Beat the egg whites with 50 grams of sugar until they are thick and firm
- Beat the yolks with the other 50 grams of sugar until they're pale and creamy.
- Add the Greek yogurt and mix until smooth.
- Gently fold in the egg whites using a spatula, lifting from the bottom to the top.
- Dip the ladyfingers quickly into the cool espresso and place them in a serving dish.
- Optional: Alternate layers of yogurt cream and soaked biscuits. Keep in mind that the original recipe wants only one layer of each component (ladyfingers, cream, and chocolate powder).
- Finish with a thick cream layer on top.
- Cover and refrigerate for at least 4 hours.
- Right before serving, dust with unsweetened cocoa powder.
- Store in the fridge for up to 2–3 days.
Nutrition
Calories: 260kcal
Tried this recipe?Let us know how it was!
