I occasionally get notes from people worried about the raw eggs in tiramisu and the health risk they pose. One option that also neatly sidesteps the risks posed by mascarpone, which should never be allowed to warm, is to use yogurt.
And since this tiramisu has neither eggs nor perishable mascarpone, I would feel comfortable adding it to the cooler and taking it on a picnic.
And since this tiramisu has neither eggs nor perishable mascarpone, I would feel comfortable adding it to the cooler and taking it on a picnic.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 1 pint (500 ml) plain whole yogurt (you could also use flavors that work with coffee)
- 1 pound (500 g) Savoiardi or ladyfingers
- 1/2 cup fairly weak espresso coffee, or more if need be
- 1 tablespoon brown sugar
- 1/3 cup bitter cocoa powder
Preparation:
Combine the sugar and coffee in a bowl and stir to dissolve the sugar. Dip the cookies in it quickly, on both sides, so they are moist but not soaked, and put them in a baking dish; when you have covered the bottom of the dish spread an even layer of yogurt over them.
Continue layering until all is used up, ending with a layer of yogurt.
Use a sieve to sprinkle the cocoa evenly over the top of the tiramisu, and chill it for 4 hours before serving it.
Looking for a traditional recipe? There are a great many out there. I very much like wife Elisabetta's version.
Continue layering until all is used up, ending with a layer of yogurt.
Use a sieve to sprinkle the cocoa evenly over the top of the tiramisu, and chill it for 4 hours before serving it.
Looking for a traditional recipe? There are a great many out there. I very much like wife Elisabetta's version.
