Rooibos Tiramisu Light

For the Rooibos Tiramisu Light, pour a little milk into a bowl and mix with the cornstarch. Pour the remaining milk into a saucepan. Cut the vanilla pod, take out the pulp, add the pod to the milk. Bring to a boil and add sugar to taste.

Add the milk-cornstarch mixture and stir well until it thickens. Pour into a bowl and let cool. Boil the tea and let it cool as well.

Mix curd, yogurt, lemon zest, vanilla sugar with the milk-cornstarch mixture and sweeten with sugar to taste.

Place Amarettini cookies in a plastic bag and crumble coarsely. Very briefly moisten the cookies with the sugar side with the tea (not too much). Place sugar side up in a mold that is just as wide as the cookies.

Then put curd mixture on top, then a few cookie crumbs, another layer of cookies, then a layer of curd mixture, again a few cookie crumbs on top. And repeat once more.

Chill and sprinkle the Rooibos Tiramisu Light with cocoa powder before serving.

Preparation Tip:

The Rooibos Tiramisu Light is without egg, alcohol, whipped cream and marscarpone.

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