Festival Recipe
Healthier Lemon Tiramisu with Greek Yoghurt
Recipe by Edgar Kirby
- Serves4-6
Ingredients
For the Lemon Syrup (for dipping)
- ½ cup water (120 ml)
- 1 tablespoon granulated sugar
- Juice of 1 lemon
Main Ingredients
- 24 ladyfingers (boudoir biscuits)
- 2 whole lemons (you'll need both juice and zest)
- 500 g Greek yoghurt (0% fat)
- Powdered sugar – 2 tablespoons
Method
- In a small saucepan, combine water and sugar.
- Heat gently, stirring until the sugar completely dissolves.
- Remove from heat and stir in the juice of 1 lemon.
- Let cool completely before using to dip the biscuits.
- In a mixing bowl, combine 500 g Greek yoghurt, 2 tablespoons powdered sugar, and juice of 1 lemon.
- Whisk together until smooth, creamy, and slightly thickened.
- Taste and adjust for sweetness — it should be bright, tangy, and refreshing.
- Quickly dip each ladyfinger in the cooled lemon syrup (no more than 10 seconds).
- Spread a layer of the lemon yoghurt cream in the base of your dish.
- Add a layer of dipped ladyfingers.
- Alternate between yoghurt cream and ladyfingers until you have 4 layers total — finishing with a top layer of lemon cream.
- Grate zest from ½ a lemon over the top for a fresh, citrusy finish.
- Chill for at least 4 hours, or ideally overnight, to allow the flavours to meld and the biscuits to soften beautifully.
- Serve cold, optionally garnished with lemon curls or fresh mint leaves.
