COOKIE – ‘MISU’ fake Tiramisù with Digestive and Greek Yogurt
Imagine how wonderful it would be to wake up in the morning and find a fresh, delicious breakfast already waiting for you in the fridge!
You prepare it the night before in just a few minutes, and I assure you that you’ll be eager to wake up, making the start of your day easier.
A breakfast made of Digestive biscuits and Greek Yogurt that echoes the delicious taste of Tiramisù, without the heaviness of Mascarpone and without added eggs: a “fake” as some might say, but I’m sure it will satisfy you and at least make you feel a little less guilty.
Simply alternate biscuits soaked in coffee with a cream of vanilla-flavored Greek yogurt (or Vanilla-flavored yogurt), leave it in the fridge, and when you’re ready to enjoy it, dust it with unsweetened cocoa and you’re done.
If you prepare it the night before, it’s even better. Every spoonful will be a real treat for the palate and will give us the energy to start the day better.
For more breakfast ideas, you might be interested in these recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: No cook
- Cuisine: Italian
- Energy 287.86 (Kcal)
- Carbohydrates 32.57 (g) of which sugars 8.12 (g)
- Proteins 19.55 (g)
- Fat 8.42 (g) of which saturated 0.81 (g)of which unsaturated 0.50 (g)
- Fibers 17.10 (g)
- Sodium 55.08 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 sugar-free Digestive biscuits
- 5.3 oz 0% fat Greek yogurt
- 1 pinch vanilla essence
- 2 small coffee cups coffee (for soaking the biscuits)
- 1/2 tsp sweetener (or sugar or honey)
- unsweetened cocoa powder (for decoration)
Tools
- Bowl
- Pastry ring
Steps
First, prepare some espresso coffee with a Moka or a coffee machine and sweeten it slightly according to your taste (I used 1 teaspoon of sweetener; you can use regular or brown sugar, or none at all).
In a bowl, mix the Greek yogurt with a pinch of vanilla essence. I didn’t add sugar or sweetener because I don’t like things too sweet, but you can decide to use it or add a hint of honey or maple syrup.
Directly on the plate where you want to serve it, place a Digestive biscuit, soak it with a teaspoon of prepared coffee, and alternate with layers about a half-inch thick of Vanilla-flavored Yogurt. In total, I created three layers (biscuit + yogurt). I used a pastry ring to create a perfect tower. If you want to make the Digestive – ‘misu even more delicious, you can add a bit of unsweetened cocoa on each yogurt layer.
Put it in the fridge for at least 3 hours or overnight, and in the morning, before serving, finish with a dusting of unsweetened cocoa. Enjoy your breakfast!
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NOTES
BISCUITS: I used Digestive biscuits because I love their slightly salty aftertaste, but any type of dry biscuit (without filling) will do, even ladyfingers which are normally used for classic tiramisù, and even rusks.
YOGURT: For its thicker and less watery consistency, I recommend using strained Greek Yogurt (I use the 0% fat kind) instead of classic yogurt. You can choose whether to buy the plain one and flavor it with vanilla essence, or directly the vanilla-flavored one, or even put it in without adding anything.
SUGARS: For my personal taste, I didn’t add any kind of sugar to the Yogurt, but I leave the choice to you: regular sugar, brown sugar, honey, maple syrup, sweetener all work well. I only added a hint of sweetener in the espresso coffee I used to soak the biscuits.
COFFEE: It can be leftover moka coffee from the morning, or espresso from the coffee machine, or even instant coffee. If you want to give this dessert to children, use decaffeinated coffee.
STORAGE
You can easily prepare the Cookie ‘misu the night before for the next morning, and it will be even better. I recommend preparing single servings to consume immediately. If any remains, it keeps in the fridge in a sealed container for up to 2 days.
