Tiramisu is the ultimate “pick me up” dessert for me. This version is quick and easy to prepare and so delicious! It is one of my family’s favourite desserts. So much so that I always pack this plastic container whenever we go on holiday. I cannot imagine a holiday without it!
200 g packet Boudior or Lady Finger Biscuits (about 12 biscuits)
250 ml prepared espresso coffee
500 ml double cream yoghurt
2.5 ml vanilla extract
125 ml icing sugar
50 ml cocoa powder
- Grease a rectangular dish or bread pan (it must be large enough to hold about 6 to Boudoir biscuits in a single layer) with non-stick cooking spray and set it aside.
- Arrange the biscuits in a single layer in the base of the dish. Cut the biscuits with a serrated knife on a chopping board if necessary.
- Use a tablespoon and pour some of the coffee evenly over each of the biscuits. Set the dish aside.
- Transfer the yoghurt to a medium mixing bowl and set it aside.
- Add the vanilla extract and icing sugar and mix well.
- Spoon half of the mixture onto the coffee-soaked biscuits and spread it out evenly. Level the top.
- Top with another layer of the biscuits.
- Pour the rest of the coffee mixture evenly over the biscuits with the help of a tablespoon.
- Spoon the rest of the yoghurt mixture onto the biscuits and level the top.
- Sieve the cocoa powder evenly over the top.
- Cover the dish with a lid or clingwrap and refrigerate for at least 2 hours or overnight.
Variation
Substitute the yoghurt with 250 g mascarpone cheese and 250 g creamed cottage cheese. Add 100 ml milk (or more if necessary) to thin the mixture. It should have the consistency of yoghurt.
