Tiramisù with Buckwheat Biscuits

Fri, 24 Jul 2026 00:00:00 +0000

Light Yogurt Tiramisù with Mixed Berries (no cream)

"The Summer One" - Maximum lightness without sacrificing flavour

Serves 6 (glasses or small baking dish)

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

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).

"The Citrus One" - An improved version of the lemon curd variant