1 hour ago
Thursday, April 16, 2015
This is my new favorite quick dessert.
I don't like making tiramisu, but I love eating it.
It is very fattening, with the mascarpone and all those egg yolks.
Here, it is made with yogurt, and no booze, so I am saving you tons of calories and fat.
The original recipe is from The French Market Cookbook by Clotilde from Chocolate & Zucchini.
She calls them "Lebanese Coffee Dessert Jars" because of the coffee, cardamom, pistachio combination.
They are tiramisu in my book......ladyfinger (savoiarde) biscuits soaked in cardamom coffee then layered w/ shaved chocolate, nuts, yogurt.....you get the idea.
These were best cooled 2 hours in the fridge, but still delicious the next day (though the nuts and chocolate were not as crunchy the next day).
I have made them both ways, with Greek yogurt, and with Noosa full fat yogurt.
I loved them both, so you decide.
This is my new go to company dessert.
Everyone loves an individual verrine for themself.
Lebanese Coffee Dessert Jars/Yogurt Tiramisu: (adapted from The French Market Cookbook) four 6 oz verrines
3/4 cup of strong coffee (I used leftover coffee from the a.m. that was still in the coffeepot)
1 tsp of ground cardamom
20 ladyfinger biscuits, broken into pieces
2 cups of plain yogurt (Greek or any type you like)
3 tbsp honey
1/4 cup of chopped pistachios
2 oz. grated chocolate
Mix the honey with the yogurt and set aside.
Heat the coffee in a small saucepan w/ the cardamom and simmer for a minute.
Dip the biscuits in the hot coffee until soft, or brush with a pastry brush.
In four (6 oz.) glasses, layer some of the soaked biscuits on the bottoms of the verrines.
Spoon in a dollop of the honey yogurt and top with some nuts and shaved chocolate.
Repeat with more soaked biscuits and yogurt.
Cover w/ some plastic wrap and refrigerate 2 hours and up to one day.
Top with shaved chocolate and nuts just before serving.