Chop&Savor®Lumpy custard ruins many homemade dessert recipes. Whisking the flour, sugar, and egg into the cold milk before applying any heat ensures a perfectly smooth base for this light tiramisu. Swapping heavy mascarpone for labneh delivers the signature tangy richness with a fraction of the fat, while a honey sweetened coffee soak provides deep roasted notes without overpowering sweetness. Resting the assembled layers for at least three hours allows the sponge to hydrate completely and the custard to set firmly for clean slices.
Chop&Savor · Desserts · Light Tiramisu with Labneh
Italian-Inspired · Easy · Dessert · Low Fat · No Bake · CakeDesserts
Light Tiramisu with Labneh
Master this low fat tiramisu recipe using a smooth labneh custard and honey sweetened coffee soak. A lighter alternative to heavy mascarpone desserts.
· The Story
Instructions × 8
Prep
01
Slice the Sponge Cake
Carefully slice the ready-made sponge cake horizontally to create two thin, even layers. Set them aside for assembly.
1 layer Ready-made sponge cakeKnife
02
Prepare the Coffee Soak
In a small bowl, combine the hot water, instant coffee, and honey. Stir vigorously until the coffee and honey are completely dissolved. Allow the mixture to sit and cool to room temperature.
1 cup Hot water1 dessert spoon Instant coffee1 teaspoon HoneySmall BowlSpoon
Cook
03
Whisk the Custard Base
In a medium saucepan, off the heat, combine the semi-skimmed milk, granulated sugar, all-purpose flour, and the whole egg. Whisk the mixture thoroughly until completely smooth and free of any flour lumps.
2 1/8 cup Semi-skimmed milk2 tablespoons Granulated sugar3 tablespoons All-purpose flour1 whole EggMedium SaucepanWhisk
04
Cook the Custard
Place the saucepan over low heat. Cook the mixture while stirring continuously with the whisk. Once the custard thickens, bubbles, and resembles a thick pudding, immediately remove the saucepan from the heat.
2 1/8 cup Semi-skimmed milk2 tablespoons Granulated sugar3 tablespoons All-purpose flour1 whole EggMedium SaucepanWhisk
05
Incorporate the Labneh
Let the cooked custard rest off the heat for exactly 10 minutes. While it is still warm, add the light labneh. Whisk gently but thoroughly until the cheese has melted completely into the mixture, creating a smooth, homogenous cream. Set aside to cool slightly.
180 g LabnehWhisk
Assemble
06
Build the First Layer
Place the first layer of the sponge cake into the bottom of a serving dish. Using a spoon, evenly drizzle about two-fifths of the cooled coffee and honey mixture over the cake to soak it. Spread half of the labneh custard evenly over the soaked sponge using a spatula. Sprinkle the chopped hazelnuts evenly across the custard.
1 layer Ready-made sponge cake1 dessert spoon Chopped hazelnutsServing DishSpoonSpatula
07
Add the Second Layer
Place the second sponge cake layer gently on top of the custard. Drizzle the remaining coffee soak evenly over this top layer of cake. Pour the rest of the custard over the cake and smooth it out perfectly with your spatula.
1 layer Ready-made sponge cake1 dessert spoon Instant coffee1 cup Hot water1 teaspoon Honey180 g LabnehSpoonSpatula
08
Garnish and Chill
Place the unsweetened cocoa powder into a fine mesh sieve and dust it heavily and evenly over the top of the dessert, completely covering the custard layer. Transfer the serving dish to the refrigerator and chill for at least 3 to 4 hours, or ideally overnight, to allow the layers to set before slicing.
1 tablespoon Unsweetened cocoa powderFine Mesh Sieve
- 01Prevent Lumpy Custard
Always combine your dry ingredients and egg with cold milk. Whisking them thoroughly before turning on the stove is the best way to prevent lumps from forming as the starches cook.
- 02Temperature Matters
Let the cooked custard cool for exactly 10 minutes before folding in the labneh. If the mixture is too hot, the cheese can split and create a grainy texture.
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