A super tasty Greek Yogurt Tiramisu, spiced with Irish Cream Liquer, vanilla extract and dark cocoa.
Author: Nectaria
Servings: 10 people
INGREDIENTS
For the Sabayon
100 gr. / 3.5 oz. sugar
100 gr. /3.5 oz. Irish cream liqueur (for example Baileys coffee flavor)
4 egg yolks
For Coffee Syrup
140 gr. /5 oz. strong espresso coffee or (130 gr. /4.5 oz. hot water and 3 teaspoons instant espresso coffee)
100 gr. /3.5 oz. Irish cream liqueur
1 tablespoon cocoa powder
For Mascarpone-Yogurt Cream
300 gr. /10.6 oz. Mascarpone Cream, Room Temperature
300 gr. /10.6 oz. Greek yogurt
350 gr. /12.3 oz. vegetable whipping cream
1 tablespoon vanilla extract
300 gr. /10.6 oz. Ladyfinger cookies or Savoyard
2 tablespoon cocoa powder
INSTRUCTIONS
To make the Sabayon
In a large, heatproof bowl, whisk together the egg yolks, Irish cream liqueur and sugar. Set the bowl over a pan of gently boiling water (the bottom of the bowl shouldn’t touch the water) and whisk constantly until the Sabayon is thick and has doubled in volume, about 5 minutes. Then immediately set the bowl in an ice water bath and let cool, stirring occasionally, about 10 minutes.
To make the syrup
Just combine all of the syrup ingredients in a small mixing bowl and set aside.
To make the Mascarpone-Yogurt Cream
In a large mixing bowl, either using an electric hand mixer or a stand mixer beat vegetable whipping cream until soft picks. Add mascarpone cheese and mix well to combine. Add the Greek yogurt and vanilla extract and beat until the mixture is smooth and thick.
Fold the Sabayon mixture into the mascarpone-yogurt cream mixture until blended.
NOTE: The cream can be made 1 day ahead of time and held in the refrigerator until the dessert is ready to be assembled.
To assemble the Tiramisu
Use a 22 cm / 10-inche spring form pan or cake mold.
Cut each cookie into 7-cm (2 ¾-inches) long pieces. Quickly dip the cookies in the syrup and cover the walls and the bottom of the pan. Then evenly spread over half of the Mascarpone-Yogurt mixture. Repeat with another layer of soaked ladyfingers and then top with the remaining Mascarpone-Yogurt mixture. Gently cover the pan with a plastic wrap and refrigerate for at least 8 hours or overnight.
When fully chilled and completely set, remove the sides of the spring form pan from the cake and dust on top with cocoa just before serving.