Tiramisu

Last week, I made tiramisu for the first time in my life, thanks to Jamie Lin and her recipe. Same as with quiche, I thought of tiramisu as something “humans can’t do,” and the only reason I tried this one was s promise of a “lighter version.” It turned out to be lighter in many ways, including the calorie count and the complexity/easiness of making it.

Since it was literally my first time, there were many things I didn’t know about tiramisu, but now that I made it once, I know how to plan and what to buy, and how to fit the making into my schedule. 

The most amazing thing was the straining of the greek yogurt. It was hard to believe that you can thicken it more than it already is, and when I dumped it into the cheesecloth, it didn’t look like it would release any extra water.

I was shocked to find a half-bowl of liquid in the morning! I almost spilled it because I didn’t expect it to be so full!

Update: I almost lost the recipe, so copying it here:

Ingredients:

• 425 g. or 1 3/4 c. whole milk Greek yogurt, strained
• 196 g. or 7 oz. or 1 c. minus 2 tbsp. mascarpone cheese, softened at room temp.
• 60-80 g. or 3-4 tbsp. liquid sweetener (agave, honey, maple syrup, etc.)
• 6 g. or 1 1/2 tsp. vanilla extract
• 12 lady fingers
• 240 g. or 1 c. hot water
• 2 g. or 2 tsp. instant coffee powder
• 20 g. or 1 tbsp. liquid sweetener (agave, honey, maple syrup, etc.)
• Cocoa powder to top

Directions:

1. To strain Greek yogurt, place a cheese cloth on top of a fine mesh strainer and place the strainer over a bowl. Scoop the Greek yogurt onto the cheese cloth and set in the fridge overnight or for 8 hours. In the next morning, bundle the cheese cloth together and squeeze out any excess moisture. The yogurt should have a thick, cream cheese consistency.
2. In a deep and wide dish, combine hot water, coffee powder, and 1 tbsp. liquid sweetener. Set aside to cool.
3. In a medium bowl, whisk together strained Greek yogurt, mascarpone, 3-4 tbsp. liquid sweetener, and vanilla extract until smooth. Taste and add more sweetener if desired.
4. In you pan, spread a thin layer of cream on the bottom. One at a time, soak 6 lady fingers in the coffee and layer on the yogurt cream. I fit five lady fingers horizontally and one vertically.
5. Spread another layer of cream on and add another layer of 6 coffee-dipped lady fingers. Top with the rest of the yogurt cream and smooth out the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
6. After the tiramisu is set, sift a generous amount of cocoa powder on top and slice to enjoy!

Tiramisu can be stored in an airtight container in the fridge up to 4 days.