Compeat Tiramisu


  • For Cream:
  • 2 cups of Milk
  • Rind of 1 Lemon
  • 1 tsp Vanilla essence
  • 1tbsp Sugar (optional)
  • 1 tbsp Cornstarch
  • 1 Egg
  • 350g of high protein Cottage Cheese or Ricotta
  • For Biscuit Layers:
  • 300g Savoiardi biscuits
  • 2 cups of Coffee
  • 1 tbsp Sugar
  • 3 tbsp Cacao


  • To make the cream, add milk to a sauce pan on low to medium heat.
  • Add cornstarch (through a sieve to prevent clumps) and sugar. Stir vigorously with a whisk throughout the whole process.
  • Immediately add lemon rind and vanilla essence as you continue to stir.
  • Just prior to the milk reaching boiling point, add whole egg and continue to stir.
  • The mixture will begin to thicken. Continue cooking for 5-6 minutes for a thick custard-like consistency.
  • Allow to cool in the fridge for 20-30 minutes
  • In the meantime, prepare you coffee and combine with 1 tbsp sugar
  • In a deep baking tray or cake tin, soak the Savoiardi biscuits in coffee until fully saturated and organise into an even layer at the bottom of the tray.
  • Combine the cottage cheese/ricotta with the cream and mix until smooth.
  • Add the cream over the first layer of Savoiardi. Repeat the process of adding alternating layers of coffee soaked biscuits and cream within the container.
  • Top the final layer with a thick sprinkle of cacao. Allow to rest in the fridge for 1-2 hours before serving (Tiramisu is always best the day after!)