Light Currant Tiramisu

Pluck and sort the currant, put a few aside for decoration. Mix all others with curd cheese and yogurt.

Mix 3 tablespoons of milk with the pudding powder. Soak gelatine in cold water.

Beat egg whites with a pinch of salt until stiff.

Bring the remaining milk to the boil. Add sugar and lemon zest. Squeeze gelatine well and stir in.

Add the dissolved custard powder, also stirring constantly. Stir the vanilla pudding powder into 30 ml cold milk until smooth. Remove from heat, let cool briefly and fold in beaten egg whites. Stir in the currant mixture.

Dip the biscuits in the juice and layer in a baking dish or other tall cake pan to cover the bottom. Spread 1/3 of the cream over the top, then layer in the biscuits, cream again, and a final layer of biscuits and cream.

Place in the refrigerator for at least 3 hours.

Before serving, sprinkle with powdered sugar and/or cocoa powder and garnish with the currants.

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