Dessert
No-Bake Yogurt Tiramisu
A viral lightened-up spin on the Italian classic — Greek yogurt swapped for mascarpone, layered with coffee-soaked Biscoff cookies.
Prep Time
20 min (+4 hr chill)
Cook Time
0 min
Servings
6
Difficulty
Easy
Ingredients
- 2 cups plain Greek yogurt
- ½ cup mascarpone, optional
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup strong brewed coffee or espresso, cooled
- 1 package Lotus Biscoff cookies or ladyfingers
- 2 tbsp cocoa powder
- Crushed Biscoff crumbs, to garnish
Instructions
- 1
Whisk the Greek yogurt, mascarpone, honey, and vanilla until smooth and creamy.
- 2
Pour the cooled coffee into a shallow dish.
- 3
Quickly dip each cookie into the coffee, 1-2 seconds per side, and layer them in a dish.
- 4
Spread half of the yogurt mixture over the cookie layer.
- 5
Repeat with a second layer of dipped cookies.
- 6
Top with the remaining yogurt mixture, smoothing the top.
- 7
Dust generously with cocoa powder and crushed Biscoff crumbs.
- 8
Refrigerate for at least 4 hours, or overnight, before serving.
Tips
- Dip the cookies quickly — oversoaking will make the dessert soggy.
- Use full-fat Greek yogurt for the richest texture without needing much mascarpone.
