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–+ servings

Egg-free kefir-cheese tiramisu

Prep Time 10 minutes
Chilling 5 hours
Total Time 5 hours 10 minutes
Servings 3 servings
Print the recipe

Ingredients

Tiramisu

  • 300 g plain kefir cheese Drain about 750 g plain milk kefir in the fridge for a day (the Greek Yogurt Maker or a cloth-lined sieve), then weigh. Unsalted and thick enough to spread.
  • 2–3 tbsp honey Sweeten the cheese to taste.
  • 200 g egg-free plain biscuits Choose sweet, unfilled biscuits labelled egg-free; plain digestive biscuits can work. Check the ingredient list for egg.
  • 200 ml black coffee Filter out the coffee grounds before measuring, then let the coffee cool completely.
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder

You will need

  • Mixing bowl
  • Fork and spoon
  • Shallow bowl
  • Dessert glasses
  • Small fine-mesh sieve
  • Refrigerator

Instructions

Layer and chill

  • Mash the kefir cheese with the honey using a fork until smooth and easy to spread. Taste and add more honey if you like.
  • Mix the vanilla extract with the cooled coffee in a shallow bowl.
  • Line the bottoms of 3 dessert glasses with half the biscuits, dipping each in the coffee for a second or two, just until the surface is wet, and breaking it to fit as needed. Do not pour leftover coffee into the glasses.
  • Spread half the kefir cheese over the biscuits, dividing it evenly among the glasses.
  • Add a second layer with the remaining biscuits, dipping each briefly in coffee.
  • Spread the remaining kefir cheese over the biscuits to cover them.
  • Refrigerate the covered glasses for at least 5 hours.
  • Sift the cocoa powder evenly over each cup just before serving.

Storage and safety

Keep covered at 4°C (40°F) or below and eat within 2 days of assembly, or by the cheese’s use-by date if sooner. Do not leave at room temperature for more than 2 hours.