Today I celebrate 10 years of blessed marriage by preparing my delicious must-have tiramisu’. With this recipe I’ve been selected as Runner Up in the Healthy Cooking Contest issued by the prestigious Taste of Home Magazine, and featured in the Country Woman Magazine.
This tiramisu’ is incredibly light and creamy. For a kid-friendly version just omit the espresso coffee and use whole milk instead of non-fat milk.
#aqueeninthekitchen #anniversary #tiramisu’ #tasteofhome
BUON ANNIVERSARIO A NOI!!!
Recipe & Photo by Ale Gambini – A Queen In The Kitchen
SERVINGS : 8
DIFFICULTY : easy
PREP TIME : 25 min. + 2 hours in the fridge for chilling
1/2 cup heavy whipping cream, chilled
2 cups (16 ounces) vanilla yogurt
1 cup fat-free milk
1/2 cup Espresso coffee, cooled
1 package (7 ounces) Italian ladyfingers
unsweetened cocoa powder or dark chocolate flakes, to dust
fresh raspberries, optional
In a small bowl, beat heavy whipping cream until stiff peaks form.
Gently fold in the yogurt.
Spread 1/2 cup of cream mixture onto bottom of a baking dish.
In a shallow dish, mix milk and espresso coffee.
Dip quickly half of the ladyfingers into the coffee mixture, allowing excess to drip off.
Make a layer of ladyfingers over the baking dish.
Spoon over half of the remaining cream mixture and dust with cocoa powder or chocolate flakes.
Repeat the layer (dipped ladyfingers, cream, cocoa powder or chocolate flakes).
Cover with cling wrap, refrigerate for at least 2 hours before serving.
Serve with fresh raspberries, if desired.
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