🍰 Tiramisù with Buckwheat Biscuits
🥗 Diet
Two tiramisù variations with buckwheat biscuits: a light Greek yogurt version with mixed berries, and an orange curd version with raspberries. No baking required, perfect for summer.
Tiramisù with Buckwheat Biscuits
Light Yogurt Tiramisù with Mixed Berries (no cream)
"The Summer One" - Maximum lightness without sacrificing flavour
Serves 6 (glasses or small baking dish)
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| CREAM | Full-fat Greek yogurt (10% fat) | 400 g |
| Wildflower honey (or chestnut) | 60 g | |
| Lemon zest | ½ lemon | |
| SOAKING LIQUID | Mixed berries (raspberries, blueberries, redcurrants) | 300 g |
| Whole milk (or plant-based) | 100 ml | |
| Sugar | 20 g | |
| Lemon juice | 15 ml | |
| ASSEMBLY | Buckwheat biscuits | ~200 g |
| Fresh berries | 80 g (decoration) | |
| Fresh mint | a few leaves |
Method
- Blend 300 g berries + 100 ml milk + 20 g sugar + 15 ml lemon juice. Strain through a fine-mesh sieve to remove seeds. Pour into a wide shallow plate.
- In a large bowl, whisk 400 g Greek yogurt + 60 g honey + lemon zest by hand for 1 minute until smooth and creamy.
- Spread a thin layer of cream on the bottom of the dish (about 3 tablespoons).
- Dip the biscuits one at a time in the berry mixture for 3-4 seconds per side. Arrange in a single layer over the cream.
- Cover with half the remaining cream, levelling with a spatula.
- Repeat: second layer of soaked biscuits, then the rest of the cream.
- Decorate with fresh berries and mint leaves.
- Cover with cling film and refrigerate for at least 4 hours (ideal: 8 hours).
Orange Tiramisù with Raspberries
"The Citrus One" - An improved version of the lemon curd variant
Serves 6 (glasses or small baking dish)
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| CREAM (Orange Curd) | Soy milk (or oat milk) | 480 ml |
| Sugar | 80 g | |
| Cornstarch | 65 g | |
| Fresh orange juice (strained) | 100 ml | |
| Orange peel strips (vegetable peeler) | from 1 orange | |
| Ground turmeric | 1 pinch | |
| SOAKING LIQUID | Fresh or frozen raspberries | 300 g |
| Milk (soy, oat or dairy) | 120 ml | |
| Sugar | 15 g | |
| ASSEMBLY | Buckwheat biscuits | ~200 g |
| Fresh raspberries (decoration) | 80 g | |
| Orange zest | to finish | |
| Crushed pistachios (optional) | 20 g |
Method
- In a heavy-bottomed saucepan, combine 480 ml soy milk + 80 g sugar + 65 g cornstarch + 100 ml strained orange juice + a pinch of ground turmeric. Whisk everything together off the heat until the cornstarch is fully dissolved.
- Add the orange peel strips to the pan.
- Bring to a boil over medium heat, stirring continuously with a whisk. As soon as it thickens (2-3 minutes after boiling), turn off the heat, remove the peel strips and keep stirring for 1 more minute.
- Transfer the orange curd to a bowl, press cling film directly onto the surface and let cool to room temperature, then refrigerate for at least 1 hour.
- Blend 300 g raspberries + 120 ml milk + 15 g sugar. Strain through a fine-mesh sieve to remove seeds. Pour into a wide shallow plate.
- Whisk the cold orange curd to make it smooth and creamy again.
- Spread a thin layer of orange cream on the bottom of the dish.
- Dip the biscuits in the raspberry mixture for 3-4 seconds per side. Arrange in a single layer.
- Cover with half the remaining orange cream.
- Second layer of soaked biscuits, then the rest of the cream.
- Decorate with whole fresh raspberries, grated orange zest and crushed pistachios.
- Cover with cling film and refrigerate for at least 4 hours (ideal: 8 hours to fully soften the biscuits).