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