Tiramisu with Yogurt Cream Cheese

• 500 grams Yogurt
• 3 Egg yolk
• 70 grams Granulated sugar
• 200 ml Heavy cream (low-fat is fine)
• 50 ml Espresso or strong coffee
• 1 tbsp Coffee liqueur or rum
• 1 Cocoa powder (I used Van Houten brand pure cocoa)
• 2 slices, cut to the size of your container Castella or sponge cake

1. Combine the ingredients to create a syrup.
2. Line the bottom of the pound cake tray with sponge and brush half of the syrup over the top.
3. Add the Greek-style yogurt to a bowl and beat it with a whisk.
4. Add the egg yolks to a separate bowl and beat together with the sugar until fluffy and pale.
5. Mix the egg and sugar into the yogurt a little bit at a time.
6. Whip the heavy cream until it forms stiff peaks then mix it into the main mixture in 2-3 batches.
7. Pour half of the cream mixture into the pound cake tray, followed by the remaining sponge, remaining syrup, then remaining cream.
8. Leave the tiramisu to chill in the refrigerator for at least 2 hours.
9. Sift some cocoa powder over the top and cut into your desired size to serve.
10. If you make this tiramisu in a pound cake tray you should have a bit of cream left over.
11. Try making a small and cute tiramisu in a cocotte or similar.
12. Rich Cream Cheese Tiramisu,.

yogurt, egg yolk, sugar, cream, espresso, coffee, cocoa, cake

Taken from cookpad.com/us/recipes/143359-tiramisu-with-yogurt-cream-cheese (may not work)