My favorite italian dessert: tiramisu. Not a classical italian recipe though as I do use yogurt to down down the heaviness of it.

Ingredients

• 250g mascarpone

• 100g yogurt

• 3 eggs

• 50g selfmade vanilla sugar

• dash of salt

• 200g ladyfingers

• 2cl rum

• 300ml espresso

  

Instructions

Separate the egg white and whip it together with the sugar and the dash of salt. Mix the mascarpone, yogurt and egg yolks. Gently fold the whipped egg white under the mascarpone mix.

Mix the rum and the espresso in a separate flat bowl.

Dip each ladyfinger into the espresso mix and create the first bottom layer. Gently cover it with the mascarpone mix. Do not try to get it super flat, it will flatten out in the next step anyhow. Create the next layers the same way. Ensure that you have enough cream to top the tiramisu off.

Let it rest for at least 12h is in the fridge. Before serving cover it with cocoa powder.

Tips

• The rum does matter. Its flavor is very intense, so don’t cheap out on it. Rather skip it if you don’t have good rum at home.
• In case your yogurt has a high water content (happens from time to time with self made yogurt), place 150g in a fine meshed strainer and let it drain for one hour.
• Do not whip the egg white totally stiff (hard enough to hold in the bowl when you turn it around). This will making process of folding it into the mascarpone cream easier.

Alternative Versions

One variation that I love during winter time is to add 0.5g of gingerbread spice to the hot coffee. This amount gives the dessert just the hint of flavor that most people would not be able to point their finger at without telling them. But it does alter it enough to make it taste right even on Christmas Eve.