Description[]
Source: Company's Coming Entertaining For The Holidays - Jean Pare
An attractive version of tiramisu that shows off chocolatey mocha layers. Tangy yogurt replaces the traditional cheese for a smarter version of this tempting dessert. This is best served the day it's made.
Ingredients[]
- 1 box of instant chocolate pudding powder (6-serving size)
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) chocolate liqueur
- 4 cups (1 l) coffee (or vanilla) yogurt
- 1 1/2 cups (375 ml) cold strong prepared coffee
- 3 tbsp. (50 ml) chocolate liqueur
- 15 ladyfingers, halved crosswise
- 3 cups (750 ml) frozen whipped topping, thawed
- 2 tsp. (10 ml) cocoa, sifted if lumpy
- 20 ladyfingers, halved crosswise
- 2 tsp. (10 ml) cocoa, sifted if lumpy
Directions[]
- Beat first 3 ingredients in medium bowl until smooth.
- Add yogurt.
- Mix well.
- Combine coffee and second amount of liqueur in small shallow dish.
- Dip first amount of ladyfingers, 1 at a time, into coffee mixture.
- Arrange, cut-side down, around inside edge of 14 cup (3.5 l) trifle bowl or deep glass serving bowl.
- Arrange single layer of ladyfingers to cover bottom of bowl, trimming to fit if necessary.
- Spread half of yogurt mixture over ladyfingers.
- Spread half of whipped topping over yogurt mixture,
- Dust with first amount of cocoa.
- Dip second amount of ladyfingers, 1 at a time, into remaining coffee mixture.
- Arrange, cut-side down, around inside edge of trifle bowl.
- Arrange double layer of ladyfingers to cover cocoa.
- Spread remaining yogurt mixture over ladyfingers.
- Spread remaining whipped topping over yogurt mixture.
- Dust with second amount of cocoa.
- Chill, covered, for 4 hours.
Makes about 14 cups (3.5 l)