Yogurt tiramisu with cream

Name: Yogurt tiramisu with cream
Total time: 30 min
Ingredients: 250 ml Puck® Thick cream; 2 eggs whites; 200 g sugar; 3 egg yolks; 3 tbsp sugar; 240 ml yoghurt; 150 g crushed nuts; 140 ml coffee; 13 ladyfingers; 2 tbsp cocoa; 2 tbsp cranberries

Instructions

- Mix egg whites with 200 g of sugar.
- Mix egg yolks with 3 tbsp of sugar and stir until combined.
- Add Puck Thick Cream to the egg yolk mixture and stir well.
- Add the egg white mixture to the egg yolk mixture, stir well, and then add the hazelnuts.
- Dip ladyfingers in coffee and put them in a glass baking dish.
- Add a layer of cream mixture.
- Add another layer of ladyfingers dipped in coffee, followed by a layer of cream mixture.
- Dust with cocoa powder and sprinkle with cranberries, then leave it to chill in the refrigerator until serving.

Tip

To make the best tiramisu with cream, use fresh and high-quality ingredients like eggs and coffee for a rich and flavourful result. Make sure you soak the ladyfingers thoroughly to make them moist and tasty. This will also prevent them from becoming too hard and dry, but be careful not to soak them too long as this will make them mushy. To get neat, square slices when cutting into the dish, assemble it in a rectangular glass mould. This also showcases the individual layers beautifully.

Remember to chill the dessert in the fridge for a few hours before serving to allow it to set. To save time, you can easily prepare it 1 day in advance and store it in the fridge wrapped with cling film. It is the perfect make-ahead dessert!

Questions about tiramisu

With our easy tiramisu recipe, you can easily make the beloved Italian dessert at home. Below, you can find more information on the delicious dessert so you will have no trouble succeeding with it on the first try.

What is in a tiramisu?

Tiramisu is a traditional Italian dessert believed to originate from the Italian regions of Veneto and Friuli Venezia Giulia. The classic recipe is with layers of ladyfingers, also called savoiardi biscuits, dipped in coffee or espresso and a creamy filling made from mascarpone, eggs, and cream. Our version is a yogurt tiramisu with cream rather than mascarpone dusted with cocoa powder, as the classic tiramisu recipe, and sprinkled with dried cranberries.

How to make tiramisu?

Blend sugar with egg whites and, in another bowl, mix sugar with egg yolk. Add Puck Thick Cream to the egg yolk mixture and stir well. Next, add the egg white mixture and continue stirring. Fold in the yogurt and add the hazelnuts. Soak the ladyfingers in coffee and place them in a glass mould. Spread the cream mixture on top, followed by another layer of coffee-soaked ladyfingers and a final layer of cream. Sprinkle with cocoa powder and dried cranberries. Let it chill in the fridge before serving.

How long does tiramisu last?

Our yogurt tiramisu with cream will last for 3-4 days in the fridge as long as it is stored in an airtight container or wrapped tightly with cling film. However, it is best served within the first 2 days for optimal taste and texture. If you are unsure whether it is still edible, look out for signs of a sour smell, discolouration, and a watery or slimy texture.

How long does tiramisu take to set?

Tiramisu usually takes about 2-6 hours to set in the fridge. The actual time required for it to set varies depending on, among others, the recipe and the size of the serving dish. It is important to let it chill for enough time for the flavours to blend into each other and for the texture to become firm and cohesive. You can do a slice test or give it a gentle jiggle to see if it holds its shape.

Does tiramisu need to be refrigerated?

Yes, it is important to refrigerate the tiramisu once it has been assembled. As the ingredients include eggs, cream, and yogurt, which are all perishable, they should be kept at low temperatures to prevent spoilage. Refrigeration will also help it to set and the flavours to meld together. But remember to store it properly in an airtight container or with cling film to prevent it from drying out or absorbing unwanted odours in the fridge.

Can you make tiramisu without mascarpone?

It is possible to make tiramisu without mascarpone. Mascarpone is a key ingredient in traditional recipes, giving it a rich flavour and smooth, velvety, yet firm texture. But it can be substituted with cream cheese, ricotta cheese, or, as in this recipe, a combination of yogurt and thick cream to help stabilise the creamy filling, making for a creamy, delicious, and fresh-tasting yogurt tiramisu with cream.

Can you freeze tiramisu?

Freezing tiramisu is a great way to preserve leftovers and always have a treat on hand whenever you get a sweet craving. To ensure the best quality, it is best to cut it into smaller slices or individual portions before freezing. This makes it easier to thaw and grab the amount needed. Wrap each portion tightly in cling film; for extra protection, you can add a layer of foil. Once individually wrapped, place the slices in a freezer bag and pop it into the freezer. It can be stored in the freezer for up to 4 months.

The classic tiramisu with a twist of yogurt and thick cream

Indulge in a classic Italian dessert with a Middle Eastern twist. Our Middle Eastern tiramisu with cream has you biting into layers of coffee-soaked ladyfingers sandwiched between a smooth and rich filling made from thick cream with a consistency similar to pudding and crème fraiche. The natural flavour of the cream is so delicious you will not be able to resist a second slice. The combination of the creamy filling and ladyfingers creates a symphony of rich, sweet, and creamy flavours with a hint of coffee. The final layer is dusted with bittersweet cocoa powder and sprinkled with dried cranberries for extra sweetness. Perfectly paired with a hot cup of your favourite coffee or tea, this sweet treat is sure to satisfy your cravings after a fast.

Need more inspiration for sweet dessert treats? Take a look at our recipes for basbousa with coconut and yogurt, colourful fruit salad with whipped cream, or balah al sham topped with crushed pistachios.

Serve a classic Italian coffee dessert

The classic Italian coffee dessert is not just a treat for coffee lovers but also a perfect iftar option during Ramadan. With its delicious taste and easy preparation, it is perfect aftre breaking the fast. The layers of light and crisp ladyfingers dipped in coffee or espresso combined with the custard-like filling made from a mixture of eggs, yogurt, and thick cream, create a perfect unity of textures and flavours that will delight your senses. A sprinkle of cocoa powder on top ties the flavours together with a subtle bitterness and provides a delicious contrast to the sweet aromas in the yogurt tiramisu with cream.

Choose an aromatic and rich coffee

A great coffee selection can make or break this dessert. It is important to choose an aromatic and rich coffee that enhances the flavour of the dessert and is strong enough to balance the richness of the cream and eggs. One of the best options is to use espresso for tiramisu, as it yields the richest flavour and aroma.

Espresso is a concentrated coffee that is made by forcing hot water through finely-ground beans under high pressure. This results in a strong and flavourful coffee that is perfect for moistening the ladyfingers. Look for a medium to dark roast, as the flavour profile is both assertive and bold, which ties off the chocolate-coated tiramisu flavours perfectly.

Experiment with the recipe

Once you have got the basics down, try switching things up with a pistachio or chocolate tiramisu. To make tiramisu with chocolate, prepare a rich, dark chocolate ganache and layer it with the cream and ladyfingers. For a crowning touch, ramp it up a notch with dark chocolate shavings and dried cranberries. It is a delicious twist on the classic Italian dessert.

For a pistachio tiramisu, process or blend pistachio in a food processor or blender until they are finely chopped. Add a bit of honey and vegetable oil to the nuts and blend until the mixture is smooth and creamy. Stir the pistachio mixture into the cream until it is completely incorporated. Layer the cream and ladyfingers and sprinkle with coarsely chopped pistachio.