Who can resist a delicious dessert that is indulgent yet still relatively light? If you’re looking for an alternative to traditional tiramisu, why not try this yogurt-based version with layers of cream and flavor from sweet yogurt and cocoa powder? We have whipped up a yummy treat that’s sure to please almost anyone; delicious Yogurt Tiramisu! Whether topping off a romantic dinner or just satisfying your sweet tooth cravings, this recipe will surely quench those desires.
How to Make the Best Yogurt Tiramisu?
The formula for an authentic tiramisu? Mascarpone! Most people use conventional cream cheese, but if you want the real thing, use this Italian delicacy instead. Try your local Italian shop if you cannot find mascarpone in the local grocery store.
Why is the Cream in My Tiramisu So Runny?
Whatever cookies you decide on, be careful not to soak them too much because doing so will make the cream runny from the extra coffee. The cookies themselves will get soft with time.
Is Tiramisu Tastier the Next Day?
Making tiramisu in advance allows the flavors to meld and becomes even more delicious! It will last two to three days in the refrigerator. Completely prepare, but don’t dust it with cocoa powder before freezing. You can freeze it for up to three months, securely wrapped in tin foil and plastic wrap.
How can Tiramisu Be Made Firmer?
The key to firmer tiramisu is to give it time to set. To provide the tiramisu with time to firm up and the ladyfingers time to soften, cover it and place it in the refrigerator for at least 8 hours or up to 24 hours. Lastly, do not forget to provide a cocoa-dusted finish before serving.
How to Serve Tiramisu Properly?
Twenty minutes or so before serving, let sit at room temperature. (Tiramisu can be refrigerated for up to two days, but no more than that, or the ladyfingers will disintegrate and get mushy.)
More Dessert Recipes
- ½ cup heavy whipping cream
- 2 cups vanilla yogurt
- 1 cup milk
- ½ cup brewed espresso cooled
- 24 crisp ladyfinger cookies
- for dusting cocoa powder
- In a small bowl, add cream and beat untilstiff peaks form.
- Gently, fold in the yogurt.
- In the bottom of an 8-inch square dish, place½ cup of cream mixture evenly.
- In a shallow dish, mix together the milk andespresso.
- Dip 12 ladyfinger cookies into espressomixture, allowing excess to drip off.
- Arrange the dipped ladyfinger cookies overcream mixture in a single layer.
- Top with half of the remaining cream mixtureevenly and dust with cocoa powder.
- Repeat the layers.
- Cover the baking dish and refrigerate for atleast 2 hours before serving.