After I made my first Greek Yogurt Tiramisu, I didn’t hear the end of it for weeks. Alex nicknamed it “Tiramichelle,” and asked for it repeatedly. Continuously! – so I gave in and made this version, a Chocolate Covered Strawberry Greek Yogurt Tiramisu.
Now I’m the one who keeps asking for another.
Here in Kuala Lumpur, I’ve met some really amazing people. Lots of amazing people, actually. The problem with meeting really awesome people, who you love to hang out with, (and who you almost always have a lot in common with because A), You’ve both chosen to live away from your home country and culture, and B), Most people who live abroad love traveling and have done a fair share of it) is that once you start to get to know them, they move away.
And then you meet someone else, start to get to know them, and then. . . you guessed it: They move away. I’ve lived here 4 years, so a good amount of time to have developed some good friendships. And I have. But so many of the people I have met and connected with have moved on, as expats do, to another adventure.
It’s who we are as expats. People who are restless, need a lot of change, and are supremely curious about what’s out there– all of it. The more you travel, the more you feel like you don’t travel enough, because you meet people every day who have been places you haven’t.
The point of sharing this with you today is I have a new friend in my life– one like I described above. And she is extra special because she is from Oregon. I met her about a year and a half ago, but we haven’t had a lot of time to get to know one another because of work and travel schedules. We live in close areas of the city, but even close areas can be difficult to get to in evening Asian-city traffic (AKA, one big cluster*BEEP*).
We have been trying to get the men in our lives together for quite some time, and whenever we plan to do it, something invariably turns up. With all my time off and staying in Kuala Lumpur this summer, I figured it would be the perfect time to play hostess. Finally, days before returning to work, we had plans tonight.
I’ve spent the whole day cooking. When I entertain, I go a little bonkers. Four people, means I should prepare food for 14, right? Just to make sure there’s enough. –What? That’s just me? Crazy!
Well, here I am, with enough food for 14, excited to finally get the chance to introduce Alex to my friend and her husband. Of course, if everything went according to plan, it just wouldn’t be very exciting.
Alex just came home from work with food poisoning, and went straight to the bedroom, turned on the air conditioner, and asked for an ice pack. He isn’t sick often, so I know when he’s hiding out in bed in the middle of the day, something’s really wrong.
Chocolate Covered Strawberry Greek Yogurt Tiramisu
Now, this chocolate covered strawberry greek yogurt tiramisu is the perfect dessert for a dinner party. “Ooohs” and “Aaahs” all around.
And another good thing about this tiramisu? If your husband comes home sick, and you have to reschedule your dinner for the next night, no problem. We’ve had a few of these around this summer, and have realized it just gets better and better as the Kahlua and creamy marscapone mixture mingle and soak into the lady fingers. We unanimously decided it’s really best on day 3. Of course, it hasn’t ever made it past day 3.
- 6 tablespoons coconut flour
- 4 tablespoons almond flour
- ¼ teaspoon baking soda
- 6 eggs
- ¼ cup coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla
- 2½ cups greek yogurt**
- 250 grams (about 9 ounces) marscapone cheese
- 3 tablespoons honey
- 1½ teaspoons vanilla
- 65 grams 85% dark chocolate, chopped (2/3 of a 100 g dark chocolate bar- a standard size)
- 2 tablespoons almond milk
- 1½ cups strawberries (chopped)
- 5 strawberries
- 35 grams 85% dark chocolate (the remaining ⅓ of the chocolate bar)
- 1 tablespoon coconut oil
- Preheat oven to 320º.
- Add the dry ingredients to a mixing bowl. Use a whisk to break up any clumps in the flours.
- Mix the wet ingredients together in a small bowl.
- Add the wet ingredients to the dry, and whisk until the clumps are broken down and the batter is smooth.
- Let the batter sit for 5-10 minutes. The coconut flour is very absorbent, and the batter will become thick.
- Add the thickened batter to a plastic ziplock bag (or pastry bag). Cut a ½ inch slit in one corner, and pipe 2½ inch long strips. Leave space between each one; the batter rises and spreads.
- Bake for 10 minutes. Let cool.
- Add the greek yogurt, marscapone cheese, honey and vanilla to a food processor bowl, and process for 30-45 seconds, until mixture is very smooth.
- Combine 65 grams of chopped dark chocolate and 2 tablespoons of almond milk in a small bowl. Microwave for 30 seconds, stir, then microwave for 20 seconds more, stir, and repeat until all the chocolate is melted and smooth, being careful not to burn it. The chocolate might "seize" (get a bit lumpy) from the water in the almond milk, but don't worry- it will stay soft like hot fudge even when the tiramisu is cold.
- Put Kahlua in a small bowl, then dip cooled lady fingers in, soaking the bottom half of each one. Arrange soaked lady fingers along the bottom of a 8x8 baking dish. Cover the lady fingers with 1 cup of yogurt mixture, and drizzle with ⅓ of the melted chocolate. Sprinkle ½ cup finely chopped strawberries over the layer.
- Repeat for 2 more layers ( for a total of 3 layers of lady fingers, yogurt, chocolate and strawberries).
- Melt the remaining 35 g of dark chocolate with 1 tablespoon coconut oil. Cut strawberries in half, then dip each one into the chocolate. Arrange the strawberries over the top of the tiramisu.
- Refrigerate to set. For pretty, well-set slices, it's best to let it set overnight.