We think Valentines should be about celebrating dogs and desserts, because why isn’t there a day dedicated to that already? Tiramisu is one of the most famous desserts, and deservingly so. It’s a well balanced dish with something for everyone in it. It’s sweet, but not too sweet. Creamy, but also cakey. It’s got coffee AND alcohol. :)
Variations on the traditional tiramisu exist too, like one made with matcha instead of coffee. Here’s our version for dogs, using carob instead of coffee, and homemade puppy-finger cookies. Although, you could easily use store bought dog biscuits for convenience.
My face when I’m eating tiramisu
Small dessert dish, mine is 4x4 inches
Baking tray, baking paper
For the puppy-finger cookies (you can use store bought dog biscuits)
3 egg whites
2 heaping tablespoons of oat flour (or other flour of your choice)
For the tiramisu
Batch of puppy-finger cookies (or store bought dog biscuits)
1 cup plain greek yogurt (I use whole fat. Use what you prefer, but it works best with the thick stuff!)
1 teaspoon carob powder
1 cup warm water
Extra carob powder for sprinkling on top
Preheat oven to 315F. In a clean bowl, whip egg whites with a hand mixer until fluffy peaks form. This may take around 10 minutes, so have patience. When the egg whites are thick, shiny and opaque, they’re ready.
Add in the two heaping spoonfuls of flour and with a spatula, gently fold together until combined. Don’t over mix.
Prepare your baking tray with some baking paper. You could pipe the batter onto your baking tray to create more uniform cookies. I just used a spoon to form little logs, about 2 inches long. I’d suggest shaping them to fit your chosen tiramisu dish!
Bake in the oven for 15-20 minutes until they are crispy and lightly golden. Set aside to cool.
Assembling the tiramisu:
In a bowl, add 1 tsp carob powder and 1 cup warm water. Stir together.
Dunk cookies into the carob and water mixture for a few seconds on each side to soak. Layer them into the bottom of your tiramisu dish.
On top of the cookie layer, add a layer of yogurt.
Again, dunk cookies into the carob water mixture and layer them on top of the yogurt.
Add a final layer of yogurt.
Sprinkle carob powder on top to complete the tiramisu.
You can serve immediately, or refrigerate for later. Keep in the fridge for 3 days max.