A light, egg-free version of tiramisu, served in a jar. Layers of cookies (also gluten-free) soaked in coffee alternated with a lactose-free yogurt-based cream and a fruity layer of Marmel-light (apricot or mixed berries). Ideal as a fit dessert and suitable for those intolerant to eggs or lactose.
Prepare the coffee, let it cool, and pour it into a large bowl to soak the cookies.
In a bowl, combine lactose-free yogurt with vanilla extract and sweetener; mix until you obtain a smooth, homogeneous cream.
Lightly crumble or leave the cookies whole, depending on the desired texture.
Quickly soak the cookies in the coffee and layer them at the bottom of each jar.
Add a layer of yogurt cream over the soaked cookies.
Spread a thin layer of Marmel-light (apricot or mixed berries) over the yogurt cream.
Repeat the layers (soaked cookies → cream → Marmel-light) until the jars are filled, finishing with a layer of cream.
If desired, lightly dust with unsweetened cocoa powder before sealing the jar (optional if you prefer a fruity taste).
Close the jars and let rest in the fridge for at least 2 hours before serving, so the flavors blend and the cookies soften.
Glass jars (jars) for serving
Mixing bowls
Spoon or spatula for spreading the cream
Bowl for coffee to soak the cookies
Store in the refrigerator in an airtight container for up to 48 hours.
Tags: lactose-free, egg-free, fit dessert. Variations: use flavored yogurt to change the taste profile or replace Marmel-light with another light fruit compote.
Italy, Toscana
