Steps to Prepare Speedy Tiramisu Chocolate Yogurt

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Before you jump to Tiramisu Chocolate Yogurt recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Natural living is definitely something we can all accomplish, without difficulty. Typically, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to tiramisu chocolate yogurt recipe. You can have tiramisu chocolate yogurt using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Tiramisu Chocolate Yogurt:

1. You need as needed of Rusk or Bread toast/Finger Biscuits.
2. You need 2 Spoon of Coffee.
3. Get 2 Cup of Milk.
4. Get 1 Cup of Powdered Sugar.
5. You need 2 Cup of Yogurt.
6. You need 1 Cup of Fresh Cream.
7. Take 1 Spoon of Vanilla Essence.
8. Take as needed of Chopped Chocolate/Chocolate Chips.
9. You need 1 Spoon of Cocoa Powder.
10. You need 1 Spoon of Sugar.

Instructions to make Tiramisu Chocolate Yogurt:

1. Firstly take a Container add 2 Cup full Cream Milk then mix 2 Spoon full Coffee and Sugar stir well and make Coffee mixture Dip for Rusk or Biscuits and keep aside..
2. In another Bowl add 2 Cup full Yogurt and 1 Cup Powder Sugar blend it and make a smooth paste near about 5-7 min..
3. Now add Fresh Cream 1 Cup, Vanilla Essence into it 1 Spoon and blend it to make a smooth Cream yogurt paste..
4. Afterwards Take a Cake Pan put Rusk or Biscuits into it, Dip or Spread Coffee mixture over it..
5. Now cover the biscuits with Cream yogurt Paste over the biscuits then again spread the layer of biscuits then spread Cream yogurt Paste over it..
6. Now Sprinkle over cocoa powder and Chopped Chocolate over it then keep it in the refrigerator for at least 2 hours for Deep freeze..
7. After 2 hours cut into pieces serve cool brew TIRAMISU Italian Dessert is Ready to Enjoy..

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