Light Skyr Tiramisu

📝 Ingredients

• 2 very fresh eggs
• 50 g caster sugar
• 125 g mascarpone
• 500 g plain skyr
• 1 tsp vanilla extract
• 300 ml strong coffee
• 24 sponge fingers (about 150 g)
• 20 g unsweetened cocoa powder

🍴 Utensils

• Rectangular dish, about 20 × 25 cm
• 2 mixing bowls
• Electric whisk or balloon whisk
• Shallow bowl
• Flexible spatula
• Small sieve

📖 Steps

1. Make the coffee, pour it into the shallow bowl and leave to cool completely. Hot coffee would turn the biscuits soggy in a second and melt the cream during assembly.
2. Separate the eggs, putting the whites and yolks into two different bowls. Make sure no trace of yolk gets into the whites, or they won't whip up.
3. Whisk the yolks with the sugar for 2 to 3 minutes, until pale and frothy. Add the mascarpone and vanilla, whisk until smooth, then fold in the skyr.
4. With a clean, dry whisk, beat the egg whites to stiff peaks: they should form a peak that holds on the end of the whisk and not slide when you tilt the bowl. Start slowly, then speed up.
5. Fold the whites into the skyr cream in three batches with a spatula, gently lifting the mixture from the bottom up. Stop as soon as it's evenly combined to keep the cream light and airy.
6. Quickly dip each biscuit in the coffee, one second per side, no more. Arrange them in the bottom of the dish in a tight layer of 12 biscuits, then cover with half the cream.
7. Repeat with a second layer of 12 soaked biscuits and the rest of the cream. Smooth the top with a spatula, cover with cling film and chill for at least 6 hours, ideally overnight.
8. Just before serving, dust with the cocoa through the small sieve for a thin, even layer; done earlier, it would go damp and blotchy. Cut into 6 portions.