Combine the ★ ingredients to create a syrup. Line the bottom of the pound cake tray with sponge and brush half of the syrup over the top.
Add the Greek-style yogurt to a bowl and beat it with a whisk. Add the egg yolks to a separate bowl and beat together with the sugar until fluffy and pale.
Mix the egg and sugar into the yogurt a little bit at a time.
Whip the heavy cream until it forms stiff peaks then mix it into the main mixture in 2-3 batches.
Pour half of the cream mixture into the pound cake tray, followed by the remaining sponge, remaining syrup, then remaining cream.
Leave the tiramisu to chill in the refrigerator for at least 2 hours. Sift some cocoa powder over the top and cut into your desired size to serve.
If you make this tiramisu in a pound cake tray you should have a bit of cream left over. Try making a small and cute tiramisu in a cocotte or similar.
Rich Cream Cheese Tiramisu, Recipe ID: 629398.
Story Behind this Recipe
I tried using Greek-style yogurt instead of the more standard cream cheese to make tiramisu.
You can warm the egg yolks up in a bain-marie if you like. I made the tiramisu with castella sponge cake this time. If you make the tiramisu in glass containers or cocottes, not only will they look super stylish, but you also don't have to bother cutting it up. If you don't want any cream mixture left over at all then try reducing the amount of yogurt by 30 g.