Light Tiramisu with Labneh

Instructions

1. Prep
   01

   Split the Sponge Cake

   Take your time and gently slice your ready-made sponge cake horizontally to get two thin, uniform layers. Set both halves aside so they're ready when you assemble.

   1 layer ready-made sponge cakeKnife
2. 02

   Mix the Coffee Soak

   Grab a small bowl and stir together the hot water, instant coffee, and honey. Give it a good, vigorous stir until the granules and honey completely dissolve, then set it aside to cool down to room temperature.

   1 cup water2 tsp instant coffee1 tsp honeySmall BowlSpoon
3. Cook
   03

   Mix the Custard Base

   Before you turn on any heat, grab a medium saucepan and combine the semi-skimmed milk, granulated sugar, all-purpose flour, and whole egg. Whisk everything together thoroughly until the mixture looks completely silky without any flour pockets.

   2 1/8 cup semi-skimmed milk2 tbsp granulated sugar3 tbsp all-purpose flour1 eggMedium SaucepanWhisk
4. 04

   Simmer the Custard

   Set the saucepan over low heat and keep stirring steadily with your whisk as it warms up. As soon as the custard thickens up, starts bubbling, and looks just like a rich pudding, pull the pan straight off the burner.

   2 1/8 cup semi-skimmed milk2 tbsp granulated sugar3 tbsp all-purpose flour1 eggMedium SaucepanWhisk
5. 05

   Whisk in the Labneh

   Give your cooked custard a quick rest off the heat for exactly 10 minutes. While it's still warm to the touch, fold in the light labneh and whisk gently but thoroughly until it melts right in, leaving you with a smooth, glossy cream. Let it rest and cool down a bit.

   10:00

   6 1/3 oz labnehWhisk
6. Assemble
   06

   Assemble the First Layer

   Lay your bottom slice of sponge cake right into the serving dish. Spoon about two-fifths of that cooled coffee and honey mixture evenly across the top so it absorbs nicely. Spread half of your labneh custard over the soaked cake with a spatula, then scatter the chopped hazelnuts evenly on top.

   1 layer ready-made sponge cake2 tsp hazelnutsServing DishSpoonSpatula
7. 07

   Finish the Top Layer

   Gently set your second sponge cake layer right over the custard filling. Spoon the rest of your coffee soak all over this top sponge, then pour on the remaining custard and smooth out the surface with your spatula.

   1 layer ready-made sponge cake2 tsp instant coffee1 cup water1 tsp honey6 1/3 oz labnehSpoonSpatula
8. 08

   Dust Cocoa and Chill

   Tap your unsweetened cocoa powder through a fine mesh sieve to give the entire top a generous, even dusting, hiding all of the custard underneath. Pop the dish into the fridge to chill for at least 3 to 4 hours, or ideally overnight, so it firms up nicely for clean slicing.

   180:00

   1 tbsp unsweetened cocoa powderFine Mesh Sieve