A light, egg-free version of tiramisu, served in a jar. Layers of biscuits (also gluten-free) soaked in coffee alternate with a lactose-free yogurt cream and a fruity Marmel-light layer (apricot or berries). Ideal as a fit dessert and suitable for those intolerant to eggs or lactose.
Prepare the coffee, let it cool, and pour it into a large bowl for dipping the biscuits.
In a bowl combine the lactose-free yogurt with the vanilla extract and sweetener; mix until you obtain a smooth, homogeneous cream.
Crush the biscuits slightly or leave them whole, depending on the desired texture.
Quickly dip the biscuits in the coffee and arrange a layer on the bottom of each jar.
Add a layer of yogurt cream over the soaked biscuits.
Spread a thin layer of Marmel-light (apricot or berries) over the yogurt cream.
Repeat the layers (soaked biscuits → cream → Marmel-light) until the jars are full, ending with a layer of cream.
If desired, lightly dust with unsweetened cocoa before closing the jar (optional if you prefer a fruity taste).
Close the jars and let them rest in the refrigerator for at least 2 hours before serving, so the flavors meld and the biscuits soften.
Glass jars for serving
Mixing bowls
Spoon or spatula to spread the cream
Bowl for the coffee to dip the biscuits
Store in the refrigerator in an airtight container for up to 48 hours.
Tag: lactose-free, egg-free, fit dessert. Variations: use flavored yogurt to change the taste profile or replace Marmel-light with another light fruit compote.
Italia, Toscana
