There are a lot of different versions of Tiramisù and even if I prefer the original one, I don’t avoid trying something different sometimes (possibly doing a lighter version of the very caloric original recipe…). In this case I did a yoghurt-based one with jam (homemade) using products free from lactose. It is a little less inflated and creamy than the original , but the taste, even if very different, is really good and delicate.
Time of cooking
30 minutes + standing
Servings
6
What did I use
a glass or ceramic tray, a wooden spoon, a flat plate, an electric whisk, a sheet of wrap
Ingredients
White soy yoghurt: 250 gr
Soy cream, to whip: 200 ml
Sugar: 100 gr
Ladyfingers as required
Soy milk: 100 ml
Strawberries or cherries jam as required
How did I do
I whipped the cream. I added sugar and yoghurt and I mixed well.
I put two spoons of cream in the glass pan, spreading well.
I immersed the ladyfingers in milk and I put them on the cream one near the other.
I put on the biscuits an abundant layer of cream and one of jam.
I continued this way until the ingredients were finished.
With the few biscuits and some jam remained, I decorated the surface of the Tiramisù.
I covered with the wrap and let it stand in the fridge for at least 3 hours before serving.
Buon appetito!
