yogurt tiramisu

Preparation

1. We soak the gelatin sheets. In a large glass of cold water, soak the leaves to soften them. It is important that the water is cold, because if it is hot, the jellies will melt and will not be useful.

2. We heat the milk in a saucepan. We immediately take the jellies with our hands and add them to the milk, then stir so that they dissolve. Set aside and let it cool to add it to the cream later.

3. In our glass we place the butterfly. We add the very cold cream, the 100 g of sugar and whip it. We program 45 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 45 seconds and if it needs more time we beat it a little more, but without going too far.

4. We take the cream into a bowl and add the Greek yogurt. We mix it gently and little by little add the milk with the gelatin. You have to mix gently so that the texture of the whipped cream does not decrease.

5. We prepare a small square tray. We prepare a plate with the glass of sugared coffee and the 15 ml of liquor, everything well mixed.

6. We choose 4 sponge cakes, spread them lightly in the coffee (lightly because they quickly absorb any liquid and can break) and place them on the base of the tray.

7. We add a layer of yogurt mousse cream and pour a layer of cocoa powder on top. We put a layer of spread sponge cakes again.

8. We finish with the rest of the yogurt cream and add another layer of cocoa powder on top. We keep it in the refrigerator and let it set for two hours or more. We serve cold.