Healthy Tiramisu (Gluten-Free)

Make Espresso:

1. Make the espresso then set it aside to cool. TIP: pour it into a shallow baking dish so it cools faster.

Make Mascarpone-Yogurt Cream:

1. In a medium-sized saucepan (no heat), add ½ cup of the milk & all of the cornstarch. Whisk until there are no clumps left and the cornstarch is completely dissolved.
2. Place the saucepan on a burner over medium-high heat, then add the vanilla extract. Allow the milk to thicken, whisking often, until it’s bubbling and thick. This should take about 2 - 3 minutes. Keep your eye on it, it could happen quickly.
3. Add the rest of the milk to the saucepan and whisk. Remove from heat.

Add Egg Yolks:

1. In a small bowl, whisk together egg yolks and honey until they are fully combined and light and pale in color (about 1 minute).
2. Slowly pour about ¼ cup of the milk mixture into the egg yolk and honey, whisking the entire time.
3. Then, slowly pour that mixture back into the milk and whisk until everything is combined.
4. Place the saucepan back on the burner over low-medium and heat for 1 - 2 minutes, whisking frequently until it’s a little thicker. If it clumps, it is the cornstarch. Remove from heat and whisk until combined. Set aside.
5. Whisk in the mascarpone and greek yogurt until no clumps remain.

Add Egg Whites *if adding*

1. Whisk egg whites in a large clean bowl until stiff peaks form. Fold them into the mascarpone cream gently. Adding egg whites is a perfect and authentic way to add volume and airy-ness while being low cal. You can omit them and use just the yolks, but it will be more custardy and less airy.

Assemble the Tiramisu:

1. You can use an 8x8 pan, 8-inch circle pan, or oval. You can also stack it in a 9x5 loaf.
2. VERY QUICKLY dip your lady fingers into the espresso. They soak up liquid very quickly, so you want to be swift. Layer them along the bottom, cutting them if needed to fit.
3. Cover with half of the mascarpone pastry cream. Repeat with another layer of ladyfingers and the final half of the mascarpone. Gently spread to make sure everything is covered.
4. Dust with cocoa powder with a colander or sifter.
5. Let it chill for 5 hours (but really 12-24 is BEST). Enjoy!