Tiramisu – light and low-fat variation

Ingredients for 4 servings:

• 2 cups espresso
• 35 ladyfingers (approx. 200 g)
• 100 ml cream
• 5 tbsp brown rum
• 250 g yogurt (vanilla flavor 0.1% fat)
• 100 g cream cheese (0.2% fat)
• 250 ml milk (0.1% fat)
• 4 tbsp sugar
• 4 tbsp brown sugar
• 1 packet of pudding powder (bourbon vanilla flavor)
• some bitter almond flavor
• 40 ml egg liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

First, brew two cups of espresso, set aside, and let cool. Prepare the vanilla pudding according to the package instructions, using only 250 ml of milk and 4 tablespoons of white sugar. This will produce a very thick pudding. Set aside and let cool, stirring regularly to prevent a skin from forming. Using a mixer, vigorously mix the yogurt, cream cheese, 4 tablespoons of brown sugar, egg liqueur, 3 tablespoons of rum, and a few drops of bitter almond oil for about 3 minutes. Add the cooled vanilla pudding, spoonful by spoonful, to the yogurt mixture. Season to taste and add a little more brown sugar and egg liqueur or rum, if desired. Whip the cream until stiff and carefully fold into the yogurt mixture. Chill. Place the ladyfingers on a flat plate. Mix the espresso with the remaining 2 tablespoons of rum and a few drops of bitter almond oil. Drizzle the coffee mixture over the ladyfingers (they need to absorb the liquid well, but not become too mushy). Now layer the drizzled sponge fingers, sugar-side up, and the yogurt cream alternately in a dish, starting with the sponge fingers and ending with the yogurt cream. Finally, dust the yogurt cream thickly with cocoa powder. Let the whole thing rest in the refrigerator overnight so the tiramisu can set nicely!