Yogurt Tiramisu Cups (Smetannik-Style)
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- A genuine hit of protein
- An old world recipe, made the way it always was
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- Honey-oat sponge fingers** (or use recipe 022 sliced)
- 1 cup (100 g) oat flour, 1 egg, 2 tbsp honey, 1 tbsp melted butter, 1/2 tsp baking powder — mix, spread thin, bake 350°F/175°C 12 min, cut into fingers
- 1 1/2 cups Greek yogurt + 1/2 cup sour cream (smetana)
- 3 tbsp raw honey, 1 tsp vanilla
- 1/2 cup strong brewed coffee (cooled) + 1 tsp honey
- Cocoa powder, to dust
How to make it
Bake and cool the honey-oat sponge; cut into small fingers.
Whisk yogurt, sour cream, honey and vanilla into a thick cream.
Sweeten the cooled coffee with honey.
In 4 glasses, layer: coffee-dipped sponge fingers, cream, dusting of cocoa; repeat.
Chill at least 4 hours. Dust generously with cocoa just before serving (the spoon-pull through the cocoa is the money shot).
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Yogurt Tiramisu Cups (Smetannik-Style)
Ingredients
- Honey-oat sponge fingers** (or use recipe 022 sliced)
- 1 cup (100 g) oat flour, 1 egg, 2 tbsp honey, 1 tbsp melted butter, 1/2 tsp baking powder — mix, spread thin, bake 350°F/175°C 12 min, cut into fingers
- 1 1/2 cups Greek yogurt + 1/2 cup sour cream (smetana)
- 3 tbsp raw honey, 1 tsp vanilla
- 1/2 cup strong brewed coffee (cooled) + 1 tsp honey
- Cocoa powder, to dust
Instructions
- Bake and cool the honey-oat sponge; cut into small fingers.
- Whisk yogurt, sour cream, honey and vanilla into a thick cream.
- Sweeten the cooled coffee with honey.
- In 4 glasses, layer: coffee-dipped sponge fingers, cream, dusting of cocoa; repeat.
- Chill at least 4 hours. Dust generously with cocoa just before serving (the spoon-pull through the cocoa is the money shot).
