Chilled desserts
Kefir Tiramisu Cups
Coffee-soaked biscuits and smooth kefir cream are layered in small cups for a tiramisu-style dessert with no raw egg and no alcohol.
Make it
Method
- Beat the kefir cheese, mascarpone, and sugar on low speed until smooth.
- Whip the cold cream to medium-soft peaks. Fold it into the kefir mixture in three portions.
- Dip each ladyfinger in cool coffee for 1 second per side. Break pieces to fit six glasses.
- Layer coffee-dipped biscuits and cream twice in each glass. Finish with cream.
- Cover and refrigerate for at least 6 hours. Dust with cocoa just before serving.
Cool coffee protects the cream layer
Strong cold coffee keeps the biscuit layer aromatic without warming the cream. Strained kefir lightens mascarpone and gives the dessert a clean finish.
Store it
Keep covered at 4°C or colder and use within 2 days. Do not leave out at room temperature for service.
Use decaf if you prefer
Decaffeinated coffee works in the same quantity. Use unsweetened coffee and let it cool fully. The biscuits may contain egg and wheat even though the cream has no raw egg; check the packet.
If liquid collects in the glass
Warm coffee, wet kefir cheese or heavily soaked biscuits can contribute. Cool the coffee, drain the cheese and dip the biscuits briefly. Once assembled, chill fully before serving; extra cocoa will not absorb a watery cream layer.