Skyr Tiramisu
When Iceland meets Italy - I am a huge fan of Tiramisu but unfortunately the mascarpone used to make it always leaves me feeling quite full as it’s heavy and filled with calories (a whopping 400 kcal per 100 grams). Being in love with Skyr and really liking the texture (not too soft not too hard) I though it would be a good idea to use it instead of the mascarpone when making my beloved Tiramisu. The result was really incredible - a soft Tiramisu with an added Skyr taste - different yet traditional, and as an additional bonus I didn’t feel like I had to run for 3 hours in order to burn it afterwards.
This Skyr Tiramisu is super easy and quick to make - you only need 5 ingredients and around 20 minutes - you will need some patience afterwards as the Tiramisu needs to sit in the fridge for at least 3 hours but it’s a great dessert to pre-prepare.
Pro tip: Tiramisu is usually always better the next day.
Prep Time: 20 Minutes
Cooking Time: No cooking just waiting… 3 hours
Ingredients (for either 1 large Tiramisu or 3 smaller ones):
Isey Skyr Nature - 170 g
Eggs - 2 (medium)
Sugar - 50 g
Coffee - 300 mL
Savoiardi / Ladyfingers - 100 g (these)
Cocoa Powder - to decorate the top
Preparation:
We start preparing our Skyr Tiramisu by making coffee - here you can either use a Nespresso machine or a Moka (whatever is easiest for you and whatever you have at hand at home). Leave the coffee on the side to cool.
Take your eggs and two bowls and divide the egg whites and egg yolks. The egg yolks go in one bowl the egg whites in the other (make sure there are no traces of egg yolk in the egg whites).
Now take an automatic whisk (this can’t be done by hand) and whisk the egg yolks, slowly add in half of the sugar (50 g) and keep whisking. Once the texture is whitish and fluffy you can add the Isey Skyr and keep whisking. Make sure the mixture is well incorporated and fluffy before putting it on the side.
Clean the whisk very well and whisk the egg whites by pouring the remaining sugar little by little (50 g). You will have to whisk them until the egg whites resemble snow (and they don’t fall out if you tip over the bowl) - this can take up to 15 min.
Take a spoonful of egg whites and pour it into the bowl with the yolks and Skyr and mix with a spatula. Then proceed to add the rest of the egg whites, little by little mixing very gently from the bottom upwards.
Once ready, distribute a generous spoonful of cream on the bottom of a baking dish and distribute it well. Then, soak the ladyfingers for a few moments on both sides in the cold coffee already sweetened to your liking.
Spread the soaked ladyfingers on the cream, all in one direction, obtaining a first layer on which you will place a layer of Isey Skyr cream.
Keep layering, ladyfingers, Isey Skyr, ladyfingers Isey Skyr until you get to the top of the baking dish.
Level surface and sprinkle with bitter cocoa powder and leave to harden in the fridge for at least 3 hours.
Enjoy it :)