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Gourmet Greek Tiramisu

August 21, 2014 by TSJC Leave a Comment

photo1 (55)

I love tiramisu and frankly their is absolutely nothing wrong with the original recipe made using mascarpone, it is rich, luscious and always a winner.  However, I am so in love with the Gourmet Greeks Greek Yoghurt that I had to give it a try using yoghurt instead of mascarpone.  What a treat, it is still as delicious, but a little less rich which means you can eat more!  Now that’s what I call a successful recipe update.

Please note I tried this with 3 other supermarket Full Fat Greek Yoghurts it did not work, I noticed that only a truly drained yoghurt works, even the premium supermarket products may contain vegetable starch to thicken this prevents the tiramisu from setting.

 

Tiramisu
Serves 6-8

Ingredients
–  3 free range eggs, separated whites and yolks
–  1/3 cup castor sugar
–  250gms Gourmet Greek Yoghurt
–  250mls heavy cream, whipped till thick
–  250gm pack of Savoiardi Biscuits
–  2 cups strong coffee
–  ½ cup marsala
–  cocoa powder for dusting

Method
STEP 1:
  Beat the egg yolks and sugar until thick, pale and creamy
STEP 2:  Now gently fold the whipped cream and Greek yoghurt into the egg yolk mixture
STEP 3:  Whisk the egg whites until stiff, then fold these into the yoghurt & egg yolk mixture, being careful to not knock out too much air
STEP 4:  Using a flat glass dish mix your coffee and marsala
STEP 5:  Quickly dunk the biscuits into the coffee mixture, then place on the base of your serving tray, dunk the biscuits quickly or they will become too soft.
STEP 6:  Pour out a third of your yoghurt cream mixture onto the biscotti, now give a good sprinkle of fine unsweetened cocoa powder
STEP 7:  Top this with another layer of soaked biscuits and some more cocoa powder.  Repeat until ending on a layer of cream and cocoa powder

STEPS TO REMEMBER
CREAM – VOLUME – DUNK – LAYER – DUST

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Filed Under: Baking, Dinner Party, Sweets Tagged With: baking, EASY, Eggs, LOW FAT, Quick

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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