Yoghurt Tiramisu

It started with an Instagram reel I couldn't scroll past – ladyfingers, Greek yoghurt, strong coffee, a dusting of cocoa. No raw eggs, no mascarpone, no fuss. I had to find out whether it actually worked. So I made two versions side by side: one with regular natural yoghurt at 3.8% fat, one with thick Greek yoghurt at 10%. What is yoghurt tiramisu? It's a lighter, egg-free take on the Italian classic, built on strained or natural yoghurt instead of mascarpone. Simple as that – and surprisingly convincing, if you give it the time it deserves. One night in the fridge. No shortcuts.

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Ingredients for Yoghurt Tiramisu

2 serves

For the yoghurt cream

•    1 tsp vanilla extract

•    2 tbsp icing sugar

•    400 g Greek yoghurt (10% fat) or natural yoghurt (3.8% fat)

For the espresso soak

•    1 tsp sugar

•    2 shots espresso (approx. 80 ml), brewed strong and cooled

To assemble

•    10 sponge fingers (savoiardi)

•    1 tbsp unsweetened cocoa powder, for dusting

Flexi-Tipps

Which yoghurt wins? Greek yoghurt at 10% fat produces a noticeably creamier, firmer, and richer result – perfect for autumn and winter, or as a satisfying dessert after a hearty meal. Natural yoghurt at 3.8% is lighter with a fresher, slightly tangier character – ideal in summer, especially layered with fresh berries or mango slices.

Vegan? No problem: Replace the yoghurt with a plant-based coconut yoghurt alternative (at least 8% fat) and check that your sponge fingers are egg-free. The result is equally creamy with a gentle tropical note.

Does it really need to rest overnight? Yes – absolutely. After at least 6–8 hours in the fridge, the sponge fingers have fully absorbed the espresso and the layers have set into something genuinely dessert-like. Less time and you'll have something closer to a trifle in progress.

Coffee matters: Weak coffee makes this dessert flat. Use real espresso and stir in a teaspoon of sugar while it's still hot – it balances the bitterness and gives the whole thing depth.

Instructions for Yoghurt Tiramisu

1.  Brew the espresso, stir in 1 tsp sugar while hot, and leave to cool completely – warm coffee will over-soak the sponge fingers.

2.  Whisk the yoghurt with icing sugar and vanilla extract until smooth and silky.

For Greek yoghurt, a brief vigorous stir loosens it beautifully and makes it even more spreadable.

3.  Dip the sponge fingers one at a time into the cooled espresso – about 1–2 seconds per side. They should absorb the coffee without falling apart.

Don't linger. The finger should be soaked on the outside but still hold its shape.

4.  Arrange half the soaked sponge fingers in a dish or divide between two glasses.

5.  Spread half the yoghurt cream evenly over the first layer.

6.  Add the second layer of sponge fingers, top with the remaining cream, and smooth the surface.

7.  Dust generously with cocoa powder through a fine sieve.

8.  Cover with cling film and refrigerate for at least 6–8 hours – overnight is ideal.

By the next morning the cream has set, the layers have bonded, and the flavour is far more intense than anything you'd get from a rushed version.

Résumé

Yoghurt tiramisu is one of those rare cases where a social media trend genuinely delivers – if you let it. The overnight rest in the fridge is non-negotiable. It's what turns a stack of soaked biscuits and yoghurt into something that actually earns the name tiramisu.

Is yoghurt tiramisu healthier than the original? Yes – no raw eggs, no mascarpone, considerably lighter. But it's still a proper dessert with real depth, as long as the espresso is strong enough. In summer, the natural yoghurt version with fresh berries is outstanding. In winter, go Greek and go rich.

Tried it? Leave a comment below or share your version with #Foodforflexitarians on Instagram!

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