The lemon zest in this tiramisu recipe is a refreshing contrast to the coffee flavour. To cater for my lactose-intolerant friends, I don't use heavy cream and mascarpone like traditional recipes. The result is a light and yummy dessert that everyone can indulge in!
- serves 6
- prep time: 20 minutes
- dairy/lactose free!
350g of lactose-free vanilla yoghurt (I used 2 small tubs of Soy Life Vanilla Creme Yoghurt)
250g of lactose-free cream cheese (I used 1 tub of Liddell's Lactose-Free Cream Cheese)
zest of half a lemon
1/2 cup of white sugar
20 large sponge finger biscuits (Italian Savoiardi biscuits)
375ml of espresso coffee (cooled)
2 tablespoons of sweet liquor (I used Strega Liquore)
Cocoa to dust and garnish
A few fresh mint leaves to garnish
Brew the espresso and let it cool. Add 1 tablespoon of the liquor and stir.
In a large mixing bowl, combine the yoghurt, cream cheese, sugar, 1 tablespoon of liquor and lemon zest. Use an electric mixer to form a creamy thick consistency.
Pour the cooled coffee into a large bowl and partially dip each sponge finger biscuit horizontally before laying flat into a baking dish. I recommend dipping only one side of the biscuit for a few seconds as they absorb liquid easily - you want to avoid the biscuit becoming too soggy and crumbly. Lay each biscuit alongside each other until the base of the dish is covered.
Pour and gently spread the cream mixture over the layer of biscuits.
Repeat step 3 and 4 with remaining biscuits, coffee and cream mixture.
Using a sieve, dust the creamy surface with cocoa and finish with a few mint leaves.